vegetable tomato sauce

March 3, 2012

vegetable tomato sauce, vegan lasagne, vgourmet, Ruth Richardson

I came up with this sauce for my lasagne recipe based on an old favourite from my childhood. But don’t stop at lasagne. This sauce would grace the likes of any pasta large or small, sophisticated or plain, day or night. Make a big vat of it, let it sit for a couple of hours to cool and to let the flavours meld, and then store in containers in the fridge or freezer until inspiration hits or dinner duty calls. And since it’s packed full of veggies, it’s a great way to get those much needed nutrients into young picky mouths that otherwise might balk at the likes of green things like zucchini. 

4 tbsps olive oil

2 onions, chopped finely

6 medium carrots, grated

6 celery stalks, grated

3 medium zucchini, grated

large handful enoki mushrooms

6 cloves garlic, minced

3/4 cup red wine

6 cups stewed tomatoes

1/4 cup tomato paste

basil, thyme, parsley, chopped

1 tbsp organic cane sugar

sea salt and pepper

To make the sauce, heat olive oil in a heavy-bottom pot or dutch oven. Add the onions and sauté until they start to turn translucent. Add grated carrots, celery, zucchini, and mushrooms. Sauté until beginning to get soft, 3 – 5 minutes. Add garlic and sauté until aromatic, about another 2 minutes.

Add the red wine and let simmer until reduced by about half. Add stewed tomatoes and the tomato paste. Bring to a boil. Add chopped herbs, sugar, salt and pepper to taste. Turn down the heat and let simmer for about 30 minutes. Set aside for the flavours to meld.

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