My garden has provided me with copious amounts of tomatoes this year. Coupled with the tomatoes my boyfriend brought home from his family’s garden in the country, we were left with bags upon bags of tomatoes. I’m not over exaggerating when I say that we had enough tomatoes to feed 20 people – easily. So what does one do with so many tomatoes? Make vegan spaghetti sauce! Obviously.
This sauce is delicious and quite easy to make. It does take some preparation, though. Chopping all of the vegetables before hand does take about 40 minutes, but trust me, it’s worth it. The combination of the peppers, garlic, mushrooms and onions is just heavenly.
The spaghetti sauce goes well with noodles, but I also love to pair it on toast – sloppy joe, vegan style! I have also used it as a base in vegan pizza and it tastes wonderful!
There is no oil added to this sauce, making it completely fat free. If you prefer to use oil, you can sautée the onion first, before adding the rest of the vegetables to the pan.
Make sure to use an extra large pan, as the liquid from the tomatoes is A LOT, before reducing.
If you decide to make this recipe, we’d love to see how it turns out! Please tag us in your photos and use #theveganjetsetter.
- 6-7 cups chopped peppers – any color
- 4 cups chopped mushrooms
- 13 cloves of garlic
- 1 large white onion – chopped
- 3 large bay leaves
- 128 oz of blended fresh tomatoes
- 1 tbsp salt
- 2 tbsp Mrs. Dash
- Large handful of fresh basil - sliced
- Leaves from 6 sprigs of fresh oregano
- 2 tbsp red wine vinegar
- In a very large pan, add the peppers, onion, mushrooms, bay leaves, oregano, basil, salt and Mrs. Dash.
- Dice 5 cloves of garlic and add to the pan.
- Blend all of the tomatoes and 8 cloves of garlic in a high speed blender or food processer until liquid. Should result in approximately 128 ounces of liquid. (I had to do this in 2 batches as my Blentec only holds approximately 64 ounces)
- Pour tomato liquid into the pan with the vegetables and bring to a boil.
- Reduce to medium and simmer uncovered for 1-1.5 hours, or until liquid reduces to desired consistency.
- Serve immediately or store in the fridge for a later date. You may also freeze this sauce.