Ingredients

The following ingredients have 5 Servings
  • 1 large onion, fine mince
  • 1 large carrot, fine mince
  • 1 large celery stalk, fine mince
  • 1 heaping Tablespoon garlic, fine mince
  • 1 – 28 oz. can San Marzano Peeled Tomatoes
  • 2 Tablespoons tomato paste
  • 1 – 8 oz. can tomato sauce
  • 2 cups water
  • ½ cup vegetable stock/broth
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 Tablespoons dried minced onion flakes
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • Pinch red pepper flake (+/- to taste)
  • 1 ½ teaspoon sea salt (+/- more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon baking soda*
  • ½ teaspoon maple syrup (optional)*
  • ½ cup unsweetened almond milk (or unsweetened plant milk)*
  • 1 Tablespoon Nutritional Yeast (optional)*

Instruction

  • Place a peeled onion, peeled carrot, and celery stalk into a food processor and pulse until very fine. Do not over pulse.  You want the pieces extremely tiny without pureeing them.
  • In a large ceramic-lined Dutch oven or similar stock pot, add the finely minced vegetables (onions, carrots, and celery) and diced sauté until they begin to soften, approx. 3 to 4 minutes.
  • Add the minced garlic to the skillet. Sauté a few minutes. If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water.
  • Stir in the water, vegetable stock, tomato sauce and tomato paste.
  • Place the San Marzano tomatoes into the food processor and puree, then add to the pot.
  • Add all the remaining ingredients except for the red pepper flakes, baking soda, maple syrup, nutritional yeast and unsweetened almond milk.
  • Simmer for 15 minutes over medium-low heat.
  • Remove half the sauce and place it into a high-speed blender and pulverize for several minutes, then return to the pot. If you are looking for a completely smooth tomato sauce, repeat until all the sauce has been pulverized.  We only pulverized half the sauce and left the other half with the tiny bits of seasoning.
  • Next add the red pepper flake, maple syrup, baking soda, nutritional yeast, and unsweetened almond milk and simmer over low heat for 30 minutes or up to an hour.
  • Test the seasoning, add more as needed.
  • Serve over your favorite pasta.