Banging Vegan Homemade Tomato Sauce Recipe

As a child spaghetti was one of my families favorite meals. The process of making the sauce was taken very seriously. There was no Ragu in my crib! When I went to college I called home for the recipe. It’s a lil process but it’s worth it. The only thing was my family used pork sausage or turkey sausage for flavor so obviously that is an issue for me lol.

You can make a big pot of sauce and use it all week for different meals. On this day I made the sauce for lasagna and it was jussst enough.
Use as many organic ingredients as possible.

I usually make double the amount of what is listed below. Whatever I don’t use I freeze. You can use the same amount of onions and peppers even if you double the amount of tomatoes. Just season accordingly. I used about 2 teaspoons of each spice in this sauce. About 1 teaspoon each round of seasoning.

Ingredients
90oz Crushed tomatoes
6oz tomato paste
1 Red bell pepper
1 onion or 1-2 shallots
6 cloves of garlic
Olive oil
salt, pepper, onion powder, granulated garlic, oregano, 3 large bay leaves, basil, 1 tbsp agave or sugar

Directions
On medium heat add a layer of olive oil to a large sauce pan.
Add diced garlic shallot and red peppers. Let cool for 5 mins.
Add tomato paste. Stir and incorporate with ingredients.
Season with salt, pepper, onion powder, granulated garlic, oregano & stir.
Add crushed tomatoes and stir.
Cover and let sauce come to a light bubble.
2nd round of seasoning
Add everything from 1st round plus bay leaves and agave.
Stir and turn heat to low-medium low and let simmer for 60 mins.
Give a light stir every 15 mins.
At 60 mins take the top off and let sauce reduce for 15 mins.
Turn off the heat and let sauce rest for 15 mins before serving if you can wait.