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“Sneak In The Veggies” Incredible Pasta Sauce

0-237841711-homemade-vegan-tomato-pasta

Ingredients

  • 8 medium ripe tomatoes seeded and cut into quarters
  • 1 large sweet red pepper cut into large chunks
  • 2 oz can organic diced tomatoes including the juice
  • 2 c organic yellow/brown onion (about 2 medium)
  • 2 c vegetable stock / broth (I use Massel vegetable stock cubes)
  • 1 c shredded carrot or carrot pulp leftover from juicing
  • 1 c shredded broccoli stalks / broccoli slaw
  • 1 c shredded zucchini
  • 1 c firmly packed fresh basil leaves
  • 1/2 c sundried tomatoes
  • 1/4 c cold pressed extra virgin olive oil
  • 1 tbsp. finely chopped fresh garlic
  • 1/2 tsp. Celtic sea salt

Instructions

  1. Preheat oven to 400 degrees
  2. Toss the sweet pepper and tomato with the ¼ cup olive oil and tsp of salt.
  3. Spread in a single layer on a baking sheet and roast for about an hour.
  4. Give them a good toss a couple of times during the cooking time to get an even roast.
  5. In a large pot sauté the onions, garlic in a couple of tablespoons of olive oil and a ½ tsp of sea salt for about 10 minutes until just translucent.
  6. Add in the carrots, broccoli and zucchini and sauté for a further 5-10 minutes.
  7. Add in the tinned tomatoes, roasted tomatoes and peppers and their juices, the vegetable broth, fresh basil, and sundried tomatoes and bring to the boil.
  8. Reduce to a simmer for about 20-30 minutes until the flavours have had time to infuse.
  9. Allow to cool.
  10. Then puree in batches in your high speed blender (I use a Vitamix) until smooth.
  11. Enjoy over pasta, zuchini noodles or vegetables. YUMMO!
  12. Makes 10 cups of tomato sauce
2015-09-09T23:21:47+00:00