Serves: 4 people
Prep time: 30 minutes to the plate (active)
What you’ll need:
- 8-10 roma tomatoes, skinned and seeds removed
- 1 medium white onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 tsp crushed oregano
- 1 tsp crushed/fresh basil
- 1/2 tsp sugar
- 1/2 tsp – 1 tsp red chili flakes (scale back if sensitive to spice)
- 2 tbsp olive oil
- Salt and pepper to taste
What you’ll want to do:
- Place the tomatoes in hot water to soften them
- Peel the skin off and remove the seeds (blog post with the step-by-step process coming soon!)
- Roughly chopped the skinned and deseeded tomatoes
- In a pan put all the other ingredients along with the tomatoes and bring to a simmer while mixing
- Crush the tomatoes a little with your mixing spoon depending on the consistency that you would like
- You can also remove some onion if you’d like a more tangy and smooth sauce
- Add more salt and pepper to taste
- Pairs well with grilled vegetables, vegan eggplant panko (recipe coming soon) and on PIZZA. Also great to make in bulk and store for the week