This vegan Italian tomato and basil sauce recipe is an absolute kitchen staple recipe in my house (well, apartment). I recommend making a big batch of it on the weekend, pop it in an air tight container and keep in the fridge for an easy go to sauce to add to pasta and spaghetti throughout the week. Try adding this sauce to wholegrain spaghetti with steamed tenderstem broccoli and cherry tomatoes.
Vegan Italian Tomato and Basil Sauce Ingredients – Serves 4
1 tin of chopped tomatoes, drained
200 grams of tomato puree
5 gloves of garlic, finely chopped
4 sprigs of fresh basil, finely chopped
1/2 small carrot, finely chopped
1/2 onion, chopped
1 teaspoon of pepper
1/2 teaspoon of salt
1/4 cup of olive oil (around 55 grams)
1/2 cup of water
Vegan Italian Tomato and Basil Sauce Method
Place a large saucepan on low heat.
Heat the olive oil and add the chopped garlic and onions.
Once the onions are translucent, add the tomato puree, chopped tomatoes and about half the water.
Stir well and then add the chopped basil, carrots (the carrots give a natural sweetness and are a substitute for sugar which many sauce recipes use) salt, pepper and half of the water.
Leave on low heat and stir in the remaining water after about 20 minutes.
The sauce will be ready after 30 minutes however, if you have the time, I recommend leaving to simmer for 45 minutes before eating.