The Best (And Easiest!) Tomato Sauce Ever!
"I love to make this in the summer when I can use fresh tomatoes from the backyard. So sweet and delicious! We eat it with brown rice pasta - fusilli is our preferred shape. The measurements are approximate, since I don't really measure when I make this."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 -3 large fresh tomatoes, chopped
- 3⁄4 cup dried red lentils
- 1 teaspoon baking soda
- 2 teaspoons lemon juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon Braggs liquid aminos
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
directions
- In a saucepan, cook tomatoes until they start to let go of their liquid, approximately 5 minutes.
- Add in lentils and cook for another 5 minutes.
- Add remaining ingredients and let simmer, stirring occasionally, until sauce has thickened, approximately 20 minutes.
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RECIPE SUBMITTED BY
I have been a vegan for 11 years, although, my one vice, I hate to admit, is a little spoon of honey in a nice cup of tea occasionally.
My boyfriend and I live together Cambridge, Ontario. He's new to the area, but I have lived here my whole life. He isn't officially vegan, but since he loves my cooking, he has vegan days a few times a week.
I love to bake all sorts of different treats and I tend to make up recipes as I go...I usually forget to write down the ingredients so we never have the same thing twice - but I find some recipes are more interesting that way. My favourite cook book right now is called "Foods that Don't Bite Back" which was a birthday presesnt from a good friend. It has a lot of simple but amazing recipes that are quick to prepare.
I am a very active person and I love getting lots of exercise. I take yoga classes and I love to run. My boyfriend and I are constantly out doing some sort of physical activity whether it's biking or hiking or playing a round of golf together.
