Easy Spicy Tomato Pasta Sauce.
This sauce goes well with anything! Use it as a change up from your regular Spag Bol sauce and pair with some plant-based mince or meatballs, or mix it in with your favourite pasta. You could even use it in orzo. Oh and it tastes good both served hot and cold!
Serves: 6 | Total Cooking Time: 20 minutes
Ingredients
3 red onions, diced
6 garlic cloves, diced
300g sun-dried tomatoes
600g cherry tomatoes, halved
3 tsp dried rosemary
3 tsp hot chilli powder
3 vegetable stock cubes, mixed with 600ml boiling water
7 tbsp tomato puree
300g silken tofu* (see below for subs)
*Depending on your nutritional goals, you can also sub the silken tofu for 300ml unsweetened plain vegan yoghurt OR 300ml oat/soya cream OR 300ml canned coconut milk.
Instructions
Sauté your onions and garlic in a pan on medium heat for 5 or so minutes, until soft.
Finely dice your sun-dried tomatoes and halve your cherry tomatoes and place into the pan for another 2 minutes, along with the rosemary and chilli powder.
Dissolve your stock cubes in 600ml boiling water and place your silken tofu into a blender along with a splash of the veg stock. Blend until smooth and then place into the pan along with the remaining veg stock and the tomato puree. Mix and then simmer until the liquid reduces and the baby tomatoes become soft (roughly 10-15 minutes).
Using a fork, or back of a spoon to mash down the baby tomatoes to create a paste-like sauce.
Either mix in some meatballs, or pasta and eat straight away, or remove from the heat and let cool down and store in the fridge or freezer for an easy go-to pasta sauce in the midst of a busy working week!
If you made this recipe, then please please share it with me on social media or with your family & friends, it means the world to me and lets me know that you guys are actually enjoying my content. Thank you from the bottom of my heart x
