Vegan Sun-Dried Tomato Sauce (For Pizza or Pasta)

"This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!"
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by Jazmina photo by Jazmina
Ready In:
20mins
Ingredients:
10
Serves:
4-8
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ingredients

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directions

  • Place first three ingredients into food processor and "chop" roughly. Set aside.
  • Boil tomatoes in water (or broth) in a shallow pan.
  • When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
  • Add remaining 5 ingredients to tomato puree and stir.
  • Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!

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Reviews

  1. WOW.. some in-you-face-flavours here ! DH made this for dinner tonight and we enjoyed it over pasta. I'm not certain about this serving more than 2-3 people, I went back for seconds and DH had beaten me to it and there was none left. My standard sized blender was only about 1/5th full at most, the total ingedients not adding up to a huge amount... so next time we will definiately be doubling the recipe. I had homemade vegetable stock in the freezer but DH didn't find it so he used the water option instead... and he used a pinch of sugar and a decent amount of red pepper flakes. The result was a spicy, garlic-y tomato sauce with hints of onion in the mix... quite strong tasting but FULL of flavour. Please see my rating system: 5 excellent stars for pleasing DH who declared that we must definiately save this recipe as he enjoyed it very much. High praise indeed from the Pasta Fanatic. If you are not overly keen on onion. garlic or pepper flakes then this recipe might be too strong for your tastes, but if like us, you appreciate these in spades, then this IS a recipe that you will enjoy as much as we did. Made for Pick-a-Chef Autumn 2008, Thanks!
     
  2. I really enjoyed this sauce! The flavors balanced well, I used water instead of stock and only about 1/2 a cup as I used it as a pizza sauce. I will be making this again, thanks for sharing!
     
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Tweaks

  1. WOW.. some in-you-face-flavours here ! DH made this for dinner tonight and we enjoyed it over pasta. I'm not certain about this serving more than 2-3 people, I went back for seconds and DH had beaten me to it and there was none left. My standard sized blender was only about 1/5th full at most, the total ingedients not adding up to a huge amount... so next time we will definiately be doubling the recipe. I had homemade vegetable stock in the freezer but DH didn't find it so he used the water option instead... and he used a pinch of sugar and a decent amount of red pepper flakes. The result was a spicy, garlic-y tomato sauce with hints of onion in the mix... quite strong tasting but FULL of flavour. Please see my rating system: 5 excellent stars for pleasing DH who declared that we must definiately save this recipe as he enjoyed it very much. High praise indeed from the Pasta Fanatic. If you are not overly keen on onion. garlic or pepper flakes then this recipe might be too strong for your tastes, but if like us, you appreciate these in spades, then this IS a recipe that you will enjoy as much as we did. Made for Pick-a-Chef Autumn 2008, Thanks!
     
  2. I really enjoyed this sauce! The flavors balanced well, I used water instead of stock and only about 1/2 a cup as I used it as a pizza sauce. I will be making this again, thanks for sharing!
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> Pescetarian, lovin' the hippie-eats, learned to cook authentic Japanese fare in Kyoto! Okay, I figured I should add a bit to the above, so here goes: I'm a on-air personality on a radio station in the city where I live. My girlfriend and I recently bought an art gallery and are in the midst of remodelling the lofts above it for a living space. My girlfriend and I travel frequently - we just got back from a three week trip to Argentina, Paraguay and Brazil - and I love to pick up recipes as I go. We've been vegetarian (although we eat fish) for about a year and a half and I absolutely love it. We eat tons of fresh veggies and fruit and pasta and grains and a moderate amount of fish...and I can't imagine ever craving meat in my diet again! My family are a very meat-and-potatoes type of mid-western, so they are absolutely baffled by this. I think they must imagine what goes on their dinner-plates (Steak, a few pieces of broccoli, a baked potato) and wonder how we can survive on what's left after you remove the meat. Luckily, I'm a pretty good cook - no, make that a very daring cook! No fear! - and my girlfriend is kind of human garbage disposal. Seriously, she's never met an obscure ethnic dish she didn't like. So, that's it for now.
 
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