alina (soulcapture) wrote in vegancooking,

yummy vege tomato pasta sauce

2 small onions, one brown and one red ( chopped finely )
1 teaspoon sweet paprika powder
2 tablespoons dark brown sugar
extra virgin cold pressed olive oil ( spanish/italian/greek ) I use quite alot of olive oil, everyone has their preference, so use what you think you need...i keep pouring the oil in as i stir fry the onion/sugar and carrot. I love my olive oil taste :)

teaspoon white truffle oil ( mushroom truffle from italy ) deli's usually stock this
2 large garlic cloves (purple) not the bleached kind.
1 large carrot peeled and grated.
pinch of natural salt ( again, use what you are comfortable with )
4 to 6 slices of chargrilled capsicum
1 large mushroom, or if you are using button mushrooms, then use about 4.
4 regular tins of italian peeled whole tomatoes or 1 to 2 large cans ( this usually makes enough for 3 ) but use however much you need..

in a medium sized pot, well oil the pot and fry the onions on high at first till they are slightly brown, add the dark brown sugar, paprika and garlic and stir fry more about 2 minutes, then add carrot and mushrooms, add more oil if needed, and stir fry that till the carrot is soft and nicely cooked :) we don't want anything to be sour...the sweetness is important, specially for blending into the sauce..
lower the heat to in between medium and low, add the tin tomatoes and with a fork break the tomatoes as much as you can and add a bit of water, about half a regular can...and mix.
Add the pinch of salt and the chargrilled capsicum and stir.
then cover the pot and occasionally stir in the period of 2 to 3 hours ( long time i know, but worth it, trust me ).

This sauce is great on fresh home made gnocchi and also linguini and for wheat intolerant people, this also tastes nice on wheat free pasta, i have tested it :)
you can also use this is a sauce over steamed veges and potato...on chilly mornings, it's beautiful :)

happy eating all!
Tags: condiments-sauces
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