This is a regular staple in our household – an easy to make, delicious pomodoro tomato sauce, which we serve on spaghetti or penne with generous helpings of my Almond Ricotta vegan cheese (see here for recipe), which partner perfectly with the sauce. Feel free to spice your sauce up with a few chillies, or perhaps add in some chopped olives, which you can fry up at the beginning with the garlic before you add the tomatoes.
olive oil for frying
4 cloves garlic, finely chopped
2 Tbsp tomato puree / tomato paste
½ tsp dried oregano
1 14oz tin chopped tomatoes or passata
1 tsp vegan butter
1 tsp agave, or other sweetener of your choice
salt to taste
extra olive oil for drizzling
fresh parsley, or basil, for garnishing
- Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
- Next, add the remaining ingredients, except only half the tinned chopped tomatoes at this point. Lower the heat, and simmer gently for 10 minutes.
- Now add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish colour.
- Boil up your spaghetti or other pasta of your choice, cooked a little al dente. Taste the sauce for salt before serving.
- Garnish with fresh herbs, and drizzle with more extra virgin olive oil.
- Serve with generous portions of my Almond Ricotta cheese (click here for recipe)
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010