Monday, August 18, 2014

Meatless Monday! Spicy (or not) Vegan Tomato Sauce

Today: 30 minute prenatal yoga, 30 minutes stairs, 30 minutes treadmill time, hills


Last night I cooked.  It was pretty much the only productive thing I did all day. Unless you count napping. In which case I was super productive.

Anyway, I am not a huge pasta person, but I do love a good marinara sauce. After our last Costco trip, we had a ton of tomatoes that never got used and were on the verge of going bad. Since we had all the other important ingredients and grow basil out back, making tomato sauce was a no brainer.  It came out so well, that I had multiple requests for leftovers for lunch. It was delicious. Like never buying- jarred-sauce-again delicious.

Vegan Tomato Sauce


1/8 c Olive oil
3 cloves garlic, minced
2 1/2 c chopped tomatoes
1 tbs onion powder
1 tsp salt
1/2 tsp pepper
3 tbs fresh parsley, chopped
2 tbs fresh basil, chopped
1/2 tsp dried oregano
2 tbs tomato paste
3/4 - 1 c vegetable broth
red pepper flakes (optional)


  • Over medium heat, in a large skillet, heat olive oil and garlic until fragrant.
  • Add in chopped tomatoes. Add in onion powder, tomato paste, salt, pepper, oregano, basil, and parsley. Combine and cook for 5-10 minutes, until tomatoes are breaking down. If you like things a little spicy, now is the time to add in the red pepper flakes.
  • Add in 1/2 c vegetable broth. Cook for another 5-10 minutes.
  • With a blender (I used our magic bullet) take a cup of the sauce and blend for a few pulses. Add back to skillet. Repeat until sauce is desired consistency. (I did it just twice)
  • If the sauce is a little thick, add in the remaining vegetable broth. Continue over low heat until ready to serve. Top with a tablespoon of extra virgin olive oil and extra chopped basil.


I made this for whole wheat pasta last night. I mixed the cooked pasta into the sauce and topped with extra basil. 


I only wish we had some lentil meatballs to throw in with the pasta!

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