Thick and Chunky Vegan Tomato Pasta Sauce
Although I’m calling this Thick and Chunky Vegan Tomato Sauce and I did serve this to my kids on top of noodles I still can’t decide whether it is more of a sauce or a chili. It is so hearty that I’ve been debating what to classify it as, but whatever you want to call it or however you choose to eat it one thing is certain: it is absolutely delicious! Being part Italian I have very high sauce standards and this meets all of them!
I have been trying every way I can to use up tomatoes lately. I’ve done salsa 100x and canned a bunch and even did a quinoa dish (recipe here) but having tomato sauce ready to go in the freezer is a staple! It’s so perfect for those nights when you don’t feel like cooking and it will keep you from ordering out or fast food?. Just defrost and eat or serve on top of zucchini, rice or regular noodles or cooked spaghetti squash.
I have made sauce for years and initially always and painstakingly skinned my tomatoes. No more. You really don’t need to in my opinion. I mean go ahead if that’s your preference and you have the time, but I have just found it unnecessary work.
So here is my recipe and as per usual my measurements are not exact ?. When I make this I make lots and lots, and kind of just go off how much I can fit in a large boiling pot like this:
15 fresh tomatoes cut into chunks (I included all the seeds and juice)
2 green peppers, diced
2 cups mushrooms
5 tablespoon olive oil
1 large purple onion, diced
2 large garlic cloves, minced
2 shallots, minced
1 can rinsed and drained brown beans
1 can rinsed and drained mixed beans
1 can rinsed and drained green lentils
2 cans organic tomato paste
2 cup fresh basil leaves, minced
1/4 cup dried oregano
1/4 cup Italian seasoning
Freshly ground black pepper and salt to taste
red pepper flakes, to taste
Add the oil, onion, shallots, mushrooms, green pepper and garlic to the pot and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, until the onion is translucent.
Stir in the diced tomatoes and paste and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 45 min, covered. Watch sauce and stir often, reducing heat if necessary.
Stir in the minced basil, red pepper flakes, oregano, Italian seasoning, and more salt and pepper to taste. Continue cooking until thickened to your liking and then remove from heat.
Eat alone or serve “sauce” over a bed of pasta noodles, zucchini noodles, or spaghetti squash noodles.