Two staples in our household, particularly with two small children, are pizza and pasta. This vegan Italian red sauce recipe is incredibly quick and easy to whip up in the thermomix, and uses pantry staples that you’ll most likely already have on hand.
This recipe will make enough sauce for four pizzas, or pasta to serve around eight people. I usually make this up on a Sunday and freeze it in four separate containers or bags. Its a lifesaver having this on hand when you’re tired and the kids are hungry.
If you like you can “hide” some veges from the kids in this sauce. I’ll often add carrots and zucchinis to the mix. I just up the quantity of herbs to compensate for the additional volume.
Vegan Italian Red Sauce
- 1 400gm Can of diced tomatoes
- 1 Brown onion
- 5 Cloves Garlic
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Dried rosemary
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tbsp Dried basil
- 1 tbsp Smoked paprika
- 2 tbsp Olive oil
- Place the onion and garlic in the bowl. Chop 5 sec/Speed 7.
- Add the Olive oil. Saute 5 min/Varoma/Speed 1.
- Add the tomatoes. Saute 5 min/Varoma/Speed 1.
- Add the salt, pepper, and herbs. Saute 5 min/Varoma/Speed 1.
- Blend 60 Sec/Speed 10 (slowly increase to speed 10).
Use this as a pizza sauce, pasta sauce, or really anything where a tomato sauce is called for. Lunch today was some fettuccine from the pantry, the vegan Italian red sauce, and some mushrooms. I sauted some mushrooms in a frying pan with some olive oil whilst the fettuccine cooked. Once the mushrooms were done I stirred in the vegan Italian red sauce from the freezer and added the pasta. Delicious lunch ready in ten minutes.