Basic Red Sauce
Prep: 5 minutes Cook: 15 minutes
Serves:Makes about 6 cups
- 1/4 cup white onion, diced
- 4 cloves garlic, fine minced
- 6 cups Roma tomatoes diced (they can be blanched and peeled first)
- 4 cans San Marzano crushed, no salt added tomatoes
- 1 tbsp date paste
- 1/4 cup shredded carrots (cooked when onions are caramelizing)
- cracked black pepper
In large saute pan, steam fry the onion, garlic, in vegetable stock for 4 minutes or until onions are translucent. Add tomatoes and cook on low-medium heat for 8-10 minutes, tossing to be sure it does not stick. Add pepper. Remove from heat and serve.
Red Sauce Variations:
Classic Marinara: With onions, add in diced celery and carrots, add in basil, oregano, parsley, a pinch of chili flakes to finish.
Arabiatta Sauce: Add in thinly sliced yellow pickled banana peppers, chili flakes and lots of parsley.
Enchilada Sauce: Add 3 tbsp vinegar, 2 tbsp date paste, cumin, chili blend powder, and lots of cilantro.
Primavera Sauce: Add diced mixed vegetables of your choice, and lots of Italian herbs.
Rose Sauce: Mix 50/50 basic white sauce and basic red. Add more nutritional yeast and Italian herbs of choice.
So many more options when adding in roasted veggies, beans, choice of herbs, etc...enjoy!