A thick homemade sauce made with fresh tomatoes, garlic, and basil. This vegan sauce works with everything from pasta and meatballs to pizza and vegetable dishes, and is a convenient alternative to store-bought sauce.
Sauté the onion in olive oil until softened, then add the garlic. Once fragrant, add the tomato paste and cook briefly.
Add the grated tomatoes, granulated sugar, salt, and black pepper, then stir.
Simmer over low heat with the lid slightly ajar until the liquid cooks off, the sauce thickens, and the oil separates.
Stir in the fresh basil shortly before removing the sauce from the heat. Serve with pasta, meatballs, or vegetable dishes.
Important: Cook the sauce slowly over low heat; long, gentle cooking softens the tomatoes’ acidity and develops a mellow sweetness. One 4 ml measure of sugar helps balance the acidity. Refrigerate extra sauce in a covered container for up to 4 days, or freeze it in individual portions.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
