Sometimes I crave a rich tomato sauce with pasta. I don’t want anything else in it, just tomatoes and herbs. The picture you see here is of my favourite tomato sauce blended together with chickpea pasta, but you can of course use your choice of pasta. Here I’ve also topped mine with home made “parmesan” which is made of cashews and nutritional yeast, quick and easy. To make the plant based parmesan you need: 1/4 tsp garlic powder, 3/4 tsp sea salt, 1 dl natural cashews and 3 tbsp nutritional yeast. Place all of the ingredients in a blender and mix until a fine meal is achieved! Now, let’s move on to the tomato sauce, shall we?
- 400 g organic crushed tomatoes or 5 large tomatoes
- 1-2 garlic cloves (depending on how much you like garlic)
- 1 red onion
- 1 medium pot of fresh basil
- 0.5 vegetable cube (with the least amount of additives possible)
- 1 tsp gluten free tamari soy
- 1 tbsp maple syrup or organic honey
- 1 tsp apple cider vinegar
- Sea salt
- Black pepper
If you choose to make it from scratch you have to cut the tomatoes into small cubes and fry them in olive oil until they become soft and add 0.5 dl water and 3 tbsp tomato paste. Let it boil together on low heat until you continue with the next steps in a separate pan until it’s time to add the tomatoes.
Start by chopping the garlic, red onion and basil. Heat up olive oil in a deep pan or a skillet and fry the garlic and onion for about 3-4 minutes. Add half of the basil and the tomatoes (canned crushed tomatoes or your own tomato mixture). Lower the heat but you want it to simmer on low heat. Add the rest of the ingredients including the rest of the basil, wait with the sea salt. Leave it to simmer for about 10 minutes then taste to see if you need more salt. Ta-daaa! Easy, right?