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The best tomato sauce: vegan

Posted Jan 05 2013 4:24am
The best marinara sauce: vegan, dairy free

The best marinara sauce: vegan, dairy free

Is there anything better than a beautiful bowl of pasta with the perfect tomato sauce? For me there really isn’t: I’ve always adored the amazing simplicity of the dish and it’s wonderfully warming, comforting nature. On a cold day this really is just the best dinner ever. It’s healthy, simple eating at it’s best. Getting the sauce right, however, is the tricky part and there are of course hundreds of variations – both home made and store bought.

I know most people opt for a jar of ready-made sauce, as it’s seems to be the easier option, but trust me this recipe is really just as easy and it’s a trillion times healthier as you really are taking in such an awesome and varied amount of fresh veggie goodness. Fresh is always best! The subtle addition of basil, red pepper, jalapeño, celery, apple cider vinegar and carrot with the juicy plum tomatoes allows for a wonderfully deep, rich range of flavours, all of which perfectly complement and enhance the natural tomatoey deliciousness. Blending together so perfectly to create the ultimate comfort dish!

This sauce will also keep for a while in the fridge, so you can make a big batch to last you the week – I eat it with everything, mixed in with a bowl of veggie quinoa, poured onto veggie stir-fry’s, as the tomato layer in a spinach and aubergine bake – really everything!

The best marinara sauce: vegan, dairy free

The best marinara sauce: vegan, dairy free

IMG_5The best marinara sauce: vegan, dairy free

Makes sauce for two:

- 3 large tomatoes (the riper the better)

- 1 red pepper

- 1 jalapeño pepper, add a little more if you like it spicy

- 1 carrot

- 1 celery stalk

- a large handful of fresh basil leaves

- 1 tablespoon of apple cider vinegar (or a juiced lime)

- 1 tablespoon of olive oil

- dried mixed herbs

- salt

- pepper

The best marinara sauce: vegan, dairy free

Start by chopping the veg – the carrot needs to be peeled and chopped in half before slicing it. Then chop the celery into fine slices, the tomatoes into quarters, the red pepper into bite size chunks and the jalapeño into tiny squares – both the pepper and jalapeño need to be de-seeded first though.

Then place all the veg with the basil leaves into a sauce pan, adding the olive oil, salt and pepper. Put the lid on the pan and allow everything to simmer for about 20 minutes – until all the veg and soft and mushing together nicely. Once this has happened add the apple cider vinegar, before placing everything into a blender. Blend for a minute or so until a smooth sauce forms.

So easy! So delicious. Enjoy!

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