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Vegan Tomato Sauce

  Corn oil 60 Milliliter (4X15Milliliter Tablespoon)
  Onions 2 Medium, peeled, chopped
  Garlic 2 Clove (10 gm), peeled and crushed
  Tomatoes 12 Ounce (800 Gram Or 2 Pound Can)
  Sugar 2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Tomato puree 2 Tablespoon (2X15Milliliter Spoon)
  Bay leaves 2
  Stock 1⁄2 Pint (300 Milliliter)

1. In a pan, heat the oil, put in the onion and garlic and fry gently until soft.
2. Add tomatoes, sugar, salt, pepper, tomato puree, bay leaves and stock. Cover and simmer for 30 minutes or until quite thick, stirring occasionally.
3. Discard the bay leaves. In an electric blender or Mouli-legumes (food mill), or rub through a sieve (strainer), work the sauce to a smooth puree.
4. Pour back to the pan and simmer, uncovered, until thick.
5. Check seasoning.
6. TO STORE BY FREEZING: Pour into a rigid container. Seal the container, label it and freeze.

7. TO USE A FROZEN SAUCE: In a saucepan, reheat gently from frozen on top of the stove, stirring occasionally. Use as needed.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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