Pasta Sauce for Vegans

Ingredients 0/16

Step 1

Tos the celery, green, red, and yellow bell peppers, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl so the veggies get nicely coated with the seasonings. Next, heat some olive oil in a skillet over medium-low heat. Add the onion and garlic, cooking and stirring until the onion softens and the garlic turns a light golden brown—this usually takes about 5 to 10 minutes. Then, stir in the seasoned veggie mix and cook for another 3 to 5 minutes until everything is warmed through.

Step 2

Meanwhile, pour the tomatoes and half of the red wine into a large pot set over low heat. Let it cook gently, stirring now and then, until the tomatoes start to soften—about 15 to 20 minutes. Carefully transfer the tomato mixture to a blender along with the remaining wine and cornstarch, filling it no more than halfway. Hold the lid down tightly, pulse a few times, and then blend until smooth, doing this in batches if needed.

Step 3

Pour the blended tomatoes back into the pot and turn the heat to medium-low. Stir in the cooked vegetables, then bring everything to a gentle simmer. Let it cook uncovered for about an hour, stirring occasionally, until the sauce thickens and the flavors meld beautifully.