Creamy Vegan Tomato Sauce Food
CREAMY VEGAN TOMATO SAUCE
Who says you can't have creamy tomato sauce without dairy? This recipe takes advantage of canned tomatoes and is perfect in winter, when fresh tomatoes tend to look a little pale. A quick spin in the blender creates a rich, creamy base, which is then simmered with aromatics and spices. Serve with your favorite pasta!
Provided by Ineke M.
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place cashews, canned tomatoes (with their juices) and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
- Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1-2 minutes, making sure not to burn it.
- Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15-20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
- If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
- Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.
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- Heat olive oil in a large pot over medium-low heat. Add minced garlic and stir until fragrant (make sure not to burn the garlic).
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- Bring a large pot of water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander. Transfer the pasta to a large serving bowl and toss with a dash of olive oil to prevent sticking.
- While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and bell pepper and sauté until soft and the onion is translucent, about 5 minutes. Add the garlic and cook about 1 minute more, until very fragrant.
- Add the wine, thyme, red pepper flakes, and fennel. Raise heat and bring the mixture to a simmer. Allow to cook until the liquid is reduced by about half, about 5 minutes. Stir in the diced tomatoes and tomato paste. Bring to a simmer and allow to cook for 20 minutes, stirring occasionally. Stir in the coconut milk and sugar. Bring back to a simmer and continue cooking until the sauce thickens up a bit, about 10 minutes more. Taste test and add more red pepper flakes if you like. Season with salt and pepper to taste.
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- Stir in the tomato paste, then allow to cook down for 3 minutes. Pour in the red wine and again allow to cook for for 3-4 minutes.
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