Name: Pasta Sauce - Vegan
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Chopped celery - ¼ cup; Chopped green bell pepper - ¼ cup; Chopped red bell pepper - ¼ cup; Chopped yellow bell pepper - ¼ cup; Chopped carrot - ¼ cup; Basil, or to taste - 2 tablespoons; Oregano, or to taste - 2 tablespoons; Thyme, or to taste - ¼ teaspoon; Salt, or to taste - 1 tablespoon; Ground black pepper, or to taste - 1 tablespoon; Olive oil - 3 tablespoons; Chopped white onion - ¼ cup; Garlic, minced - 4 cloves; Ripe tomatoes - peeled, seeded, and chopped - 20; Red wine, divided - ½ cup; Cornstarch - 2 tablespoons

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pasta Sauce - Vegan

1. Chopped celery - ¼ cup

2. Chopped green bell pepper - ¼ cup

3. Chopped red bell pepper - ¼ cup

4. Chopped yellow bell pepper - ¼ cup

5. Chopped carrot - ¼ cup

6. Basil, or to taste - 2 tablespoons

7. Oregano, or to taste - 2 tablespoons

8. Thyme, or to taste - ¼ teaspoon

9. Salt, or to taste - 1 tablespoon

10. Ground black pepper, or to taste - 1 tablespoon

11. Olive oil - 3 tablespoons

12. Chopped white onion - ¼ cup

13. Garlic, minced - 4 cloves

14. Ripe tomatoes - peeled, seeded, and chopped - 20

15. Red wine, divided - ½ cup

16. Cornstarch - 2 tablespoons

How to cook deliciously - Pasta Sauce - Vegan

1. Stage

Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.

2. Stage

Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.

3. Stage

Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.

4. Stage

Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

5. Stage

Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.