Homemade Vegan Spaghetti Sauce

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 cloves, minced or 15g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Crushed, canned

  1 ⅞ can (15 oz) or 793g

• Tomato sauce

  Canned, with mushrooms

  15 oz or 425g

• Tomatoes

  Red, ripe, cooked

  1 medium or 123g

• Brown sugar

  4 tsp brownulated or 13g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Bay

  Castella

  100g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Over medium heat, in a large pot, add oil. Add onion and saute until lightly browned and translucent, about 5 minutes.
2. Add garlic and saute for 1 more minute until fragrant.
3. Stir in the tomato paste, crushed tomatoes, tomato sauce, diced tomatoes, brown sugar, oregano, parsley, thyme, salt, pepper, red pepper flakes (if using) and bay leaf.
4. Bring to a high summer, then reduce heat to simmer and then partially cover the lid. Let cook for a minimum of 1 hour (up to 3 hours), stir occasionally. *Check to make sure sauce is not sticking to bottom. If it is, reduce heat further.
5. Remove bay leaf. Add vegan butter and chopped basil. Let butter melt and stir well. Remove from heat and serve as desired.
6. Recipe by: LarishaBernard (source: https://makeitdairyfree.com/homemade-vegan-spaghetti-sauce/#recipe)

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