Simple traditional homemade vegan Italian tomato sauce made with 100% plant-based ingredients and ready in 30 minutes.
- 84 ounces peeled plum tomatoes (We recommend San Marzano plum tomatoes)
- 2 tablespoons olive oil
- 6 cloves fresh garlic minced
- 1/2 white onion (don't chop)
- 2 tablespoons tomato paste
- handful of fresh basil
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Heat olive oil in a large pot over medium-low heat. Add minced garlic and stir until fragrant (make sure not to burn the garlic).
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While the garlic is cooking, add one 28 oz. can of peeled tomatoes to a blender and blend on high for about 10 seconds, or until roughly puréed. (This should be quick. Don't blend for too long.)
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Once the garlic is fragrant, add the puréed tomatoes into the pot and stir. Then, blend the next can and add that to the pot. Lastly, blend the third can and add to pot. Stir.
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Place half an onion in the pot. There's no need to chop the onion because you'll be removing it later.
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Stir in tomato paste and fresh basil. Turn heat to low and let simmer for about 25 minutes, stirring occasionally. Discard onion before serving.
This recipe makes a lot of sauce (about 8 cups). Store leftovers in the refrigerator or freezer. To freeze sauce, pour into tupperware containers and place it into your freezer. Don't overfill the containers because the sauce will expand once frozen. To use again after freezing, run the tupperware (with the lid on) under warm water, until the sauce releases from the edges. Then, pour the frozen sauce into a pot over medium-low heat, stirring occasionally until defrosted and warmed.