Best Vegan Tomato Sauce

A recipe for the best vegan tomato sauce which is deliciously savory with no sugar added. It’s full of vegetables and makes “spaghetti with sauce” a true meal. It’s made from very common ingredients and is super simple to prepare. The ten herbs and spices mix consistently creates a great flavor that may even be good for you…

Best Vegan Tomato Sauce Recipe

Total volume = About 4-5 quarts of sauce.
Preparation Time = 30-45 mins.
Cook Time = 1 hour.

Ingredients

• 5 tablespoons olive oil
• 2 large onions (3 medium)
• 3 large peppers (4 medium), green or green-yellow-red mix
• 1 package white cap mushrooms, cleaned (about 12 caps)
• 8-12 galic cloves, about 1 bunch
• 3 large cans (28oz, 828ml) crushed tomatoes
• 2 cans (14.5oz, 429ml) diced tomatoes, drained
• 1 small can tomato paste (6oz, 177ml)

Sometimes I use only green peppers and sometimes I use the red-yellow-green pepper mix.

Spices

• 2 large bay leaves
• 2 tblsp oregano flakes
• 2 tblsp basil flakes
• 1 tsp crushed red pepper
• 1 tsp black pepper
• 1 tsp ground marjoram
• 1/2 tsp ground thyme
• 1/2 tsp ground sage
• 1/2 tsp ground savory
• 1/4 tsp ground rosemary

Directions

1. Mince the garlic cloves fine.
2. Chop the onions and peppers into small pieces.
3. Discard mushroom stems, clean the caps and chop into small pieces.
4. Put the olive oil in a large pot. Put in all the cut vegetables and stir to coat with oil.
5. Heat the vegetables over medium heat, stirring often, to drive off water until they are the desired tenderness, usually about 15-20 mins.
6. While the vegetables are cooking, drain the diced tomatoes, cut out any firm stem areas and chop to small pieces.
7. After the vegetables are tender, add the diced tomatoes and the crushed tomato cans and mix well. Do not put in the tomato paste in until the end to prevent tomato sauce volcanic-type eruptions.
8. Add all of the spices and mix well after they are all in.
9. Heat on medium until the mix starts to boil and then reduce heat and simmer for 50 minutes.
10. Add the tomato paste, mix well and simmer very low for 10 minutes.

Ready to eat immediately!

Remarks

I created this recipe while in college, which was a very long time ago, but it took me until about five years ago to actually write down a re-usable set of measurements. I’m sorry it took so long to publish the recipe because it really is very good… and it’s just as good after it’s been frozen and re-thawed.

My favorite thing about the sauce is that it doesn’t separate into “tomatoes and water” like some sauces do. I originally made this recipe with 1 TABLESPOON crushed red pepper and it was a great spicy sauce, but not popular with most people. Any other recipes I have on my site will be in the RECIPES category.