Ingredients
1/3 cup low-sodium vegetable broth
1 yellow onion, diced
2 cloves of garlic, minced
1, 28 ounces canned tomatoes
1 tablespoon date or maple syrup
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
1 cup fresh basil
1 cup, of cherry tomatoes (optional)
Pinch of red pepper flakes (optional)
Instructions
- In a sturdy pan, heat the low-sodium vegetable broth, add the onion, and saute until the onion is translucent. Add the garlic, canned tomatoes, date or maple syrup, balsamic vinegar, tomato puree, and fresh basil, (add the cherry tomatoes, and red pepper flakes if using). Bring to the boil, turn down to a simmer and partially cover the pot.
- Allow to simmer for about 30 minutes or until the mixture has thickened and the vegetables are very tender. Stir well at intervals and break up the tomatoes with a wooden spoon.
- Remove from heat, crush any remaining tomatoes with the spoon to your liking, and discard the basil. If desired you can use an immersion blender for a smoother sauce, or leave it chunky.
- The sauce keeps well in the fridge for up to 4 days or freeze for up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: suace
- Method: stove top
- Cuisine: Italian
- Diet: Vegan