I use tomato sauce in many of my recipes, it’s very common here in the south of Europe, especially in the Meditarrean countries.
Store-bought tomato sauces are usually made with refined oils and sugar, so I prefer to make homemade sauce or buy a healthy one.
I used carrot instead of refined sugar to cut down the acidity in the sauce. I also added garlic, onion, celery and carrot, but feel free to use your favorite veggies or even fresh or dry herbs. You can use water, vinegar, wine, vegetable broth soy sauce or tamari instead of the water to make an oil-free tomato sauce.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
- Extra virgin olive oil
- 2 cloves of garlic
- 1 celery stalk
- 1 carrot
- 6 tomatoes (750 g)
- 2 tsp sea salt
- Black pepper to taste
- ¼ cup water (65 ml)
- Chop the veggies.
- Heat some oil to taste in a frying pan and sauté the veggies (except the tomatoes) for about 5 minutes.
- Add the tomatoes, sea salt and black pepper. Cook over medium heat for 30 minutes.
- Blend the sauce with ¼ of water until smooth. Add more water if the sauce is too thick for you.
DID YOU MAKE THIS RECIPE?
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