Basic Red Sauce

Name: Basic Red Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes about 6 cups
Ingredients: 1/4 Cup White onion, diced; 4 Cloves Garlic, fine minced; 6 Cups Roma tomatoes diced (they can be blanched and peeled first); OR; 4 Cans San Marzano crushed, no salt added tomatoes; 1 Tbsp Date paste; OR; 1/4 Cup Shredded carrots (cooked when onions are caramelizing); Cracked black pepper

By Mary McDougall

Serves: Makes about 6 cups

Prep Time: 5 min

Cook Time: 15 min

Ingredients

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

Directions

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!

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