Vegan Sun Dried Tomato Sauce For Pizza Or Pasta Recipes
VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)
This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!
Provided by merron-iru kami
Categories Sauces
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place first three ingredients into food processor and "chop" roughly. Set aside.
- Boil tomatoes in water (or broth) in a shallow pan.
- When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
- Add remaining 5 ingredients to tomato puree and stir.
- Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!
Nutrition Facts : Calories 153.6, Fat 13.8, SaturatedFat 1.9, Sodium 336.4, Carbohydrate 7.5, Fiber 1.4, Sugar 3.8, Protein 1.7
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- If at all possible, to ensure you are ending up with the full flavor profile of the recipe, please weigh the sundried tomatoes. I believe the mismeasurement and skipping the soaking is causing some to end up with a bland sauce and this is a VERY flavorful sauce when made correctly.NOTE: There are a few people SKIPPING THE SOAKING OF THE SUNDRIED TOMATOES OVERNIGHT. This is CRUCIAL to the end flavor. You can't skip this and add plain water or your end result will be BLAND. This sauce has a rich, wholesome flavor that comes FROM the correct amount of sundried tomatoes and THE SOAKING LIQUID. This is absolutely necessary to really soften the tomatoes so the sauce turns out 100% smooth and creamy as well.
- Add the sundried tomatoes to a bowl with 2 cups of filtered water and soak overnight! This is absolutely necessary. The liquid that is produced from soaking is the 3/4 cup of liquid you add to the soaked tomatoes. IF YOU SKIP this, don't be surprised if your sauce has hardly any flavor in the end.
- After soaking, drain the water into another bowl, not the sink! You will be using ONLY 3/4 cup of the soaking liquid for the sauce, which gives a ton of flavor!
- Add the drained tomatoes, plus 3/4 cup (180g) of the soaking liquid and the remaining ingredients (minus the pasta of course). Blend until smooth, thick and creamy. The longer you blend, the smoother it will get. There should be no bits of tomato remaining.Tip: I used a powerful blender, but if you do not have a strong blender, then I would recommend blending this in a food processor instead, as a food processor tends to work much better than a weak blender.
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