Vegan Sunday Sauce
This recipe is an oldie that was in desperate need of a facelift. It was one of the first recipes I posted on TSV. And even though it is super tasty, it wasn’t getting the love it deserved because the photos were kinda sad. They definitely didn’t represent this super rich and flavorful sauce in the way I wanted.
So, I took it upon myself to reshoot this bad boy. And my hope is that you will all give it a try. Because it is the perfect sauce for cold weather and really freaking good.
Without further ado, let’s get into the post…aka my words circa 2016 🙂
Sundays are meant for relaxing and getting ready for the upcoming week. And this Vegan Sunday Sauce is the perfect, easy dinner to have the whole house smelling good all day long. Throw everything in a pot and let it simmer until you’re ready to eat. The longer it cooks, the better it tastes.
Most recipes for Sunday Sauce require short ribs to get that deep, rich flavor. But we’re going to do it without any animal products and just using a few quality ingredients.
The majority of the flavor is going to come from fat, so be sure to use a good olive oil. And don’t be deterred by the amount of olive oil in this recipe – it seems like a lot but in addition to adding flavor it will coat the pasta when you serve it.
I like to let this cook anywhere from 6-12 hours. Like I said, the longer it cooks the deeper the flavors get. Cook it over the stove in the winter when you want to warm the house or cook it in a slow cooker in the summer when you want to keep the house cool. Serve over fettuccine with a side salad and some crusty french bread and you have the perfect Sunday meal!
Vegan Sunday Sauce
- 1/2 cup olive oil
- 5 cloves garlic diced
- 1 small yellow onion diced
- 3 carrots peeled and diced
- 2 28 oz cans whole pealed tomatoes
- 1/4 cup dry red wine
- 1-2 tsp Italian seasoning
- 1 tsp sugar
- red pepper flakes to taste
- salt and pepper to taste
- Heat olive oil in a large pot over medium heat. Add garlic, onion and carrots and cook until they begin to soften, stirring frequently (approx. 6-8 minutes).
- While veggies are cooking, add tomatoes to a bowl and break apart with your (very clean) hands.
- Add crushed tomatoes, wine, 1 tsp Italian seasoning, sugar, red pepper flakes, salt and pepper to the pot. Stir to combine. Bring to a boil, cover and reduce heat to low.
- Simmer sauce for 6-12 hours, stirring frequently. Before serving taste sauce and adjust seasonings if needed.
- Serve over pasta of choice with salad and crusty bread.
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Could this be made in a slow cooker?
Definitely! I would go low for 8 hours, or high for 4 🙂
Should you drain the tomatoes or use all the contents of the can?
Use it all 🙂