And of course, it’s vegan! Fresh vegetables and herbs make this recipe, so if possible, I think it’s best to pick up fresh vegetables and herbs the same day you make this sauce, I promise it’s totally worth it.
This sauce of course is fabulous for spaghetti, but can be paired with any pasta dish, like my ravioli recipe found here.
- Olive Oil
- 5 Vine Ripened Tomatoes, quartered
- 4 Cloves Garlic, chopped
- 1 medium Yellow Onion, diced
- 1 large Portabella Mushroom, diced
- ½ cup Fresh Basil, chopped
- 1 tbsp Fresh Thyme, chopped
- ½ cup Fresh Italian Parsley, chopped
- 1 cup Tomato Paste
- Salt and Pepper
In a large sauté pan, heat olive oil over medium-high heat. Add onion and mushroom and sauté until fragrant, about 5-7 minutes. Add tomatoes and garlic and cook covered over medium for another 5 minutes. Transfer all ingredients into a large food processor and blend until smooth, about 3-4 minutes on high. Return to pan and add fresh herbs and tomato paste. Season with salt and pepper, to taste. Stir until ingredients are totally combined and simmer over low heat until ready to serve, at least 5-7 minutes. Enjoy!
I really think this recipe is so easy and if you try it, you’ll see what a huge difference it makes in the taste, and we will never buy pasta sauce ever again.