This sauce is fast, vegan, cheap, versatile and fresh—using canned tomatoes in the winter. My boss gave me some bay leaves from her yard so I’m going to jar this up and give it to her to say thanks.
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Servings: Depends on the application; makes about 4 cups
Time: About 20 minutes total; 5 minutes active
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
28 oz. canned, crushed tomatoes with juice
1/2 lemon, zest only
1/2 teaspoon dried red pepper flakes
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 bay leaf
1. Heat extra virgin olive oil over med-low heat while you peel and mince the garlic. Add garlic and saute for 3-4 minutes— do not brown.
2. Add tomatoes with juice, lemon zest, chili flakes, vinegar, sugar and bay leaf. Heat over low heat for 15 minutes. That’s it!
3. For a richer more incorporated sauce, continue to heat another 15 minutes. Puree for a smooth sauce.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.