Go Back

Versatile, Everyday Vegetarian Red Sauce

This is a quick and easy vegetarian tomato sauce. It packs tons of flavor, and can be served on everything from pizza or pasta to chicken and vegetables.
Print Recipe
Ready In 45 minutes
Meal Type Pasta, Stocks & Sauces
Good For Anytime
Servings 8

Ingredients
  

  • 4 tablespoons (55g) olive oil
  • 6 cloves garlic
  • 1 teaspoon or more crushed red pepper (adjust to preferred spice)
  • ¾ cup (200 mL) dry white wine, red wine, or stock
  • 1 large can (28oz or 800g) San Marzano tomatoes
  • Kosher salt to taste

Step by Step Instructions
 

Step 1

  • Using a wide, deep, heavy saucepan, heat olive oil over medium-low heat (it will seem like a lot, but the olive oil will make the sauce rich and deep), and add the garlic and red pepper. You may chop the garlic or simply crush it with the side of your knife.
    Sauté gently for 2-3 minutes—you want the garlic to soften and become fragrant, but not brown. 
    sauteing garlic and spices in olive oil for vegetarian red sauce

Step 2

  • Add the wine or stock, turn the heat to medium-high, and allow to cook for 2 minutes. Return the heat to medium-low and add the tomatoes, crushing them in your fist before you add them to the pan.
    simmering pot of vegetarian red sauce

Step 3

  • Simmer on medium-low, bubbling very gently (tomato sauce splatters easily, so be careful to keep your burner from getting too hot). 
    Your sauce will be ready in about 30 minutes, or when most of the water is cooked off and you have a nice, thick sauce.* The longer you let it cook, the deeper and richer the flavor becomes. I like to let mine simmer gently for several hours.
    a pot of vegetarian red sauce

Step 4

  • Add salt to taste. I like a little sweetness in my sauce to offset the acidity of the tomatoes, so I usually add 1-2 teaspoons balsamic vinegar. Others add a little sugar. Some add a parmesan rind to the last stage of cooking. Fresh herbs, like basil, also add a nice flavor, so experiment and see what you like!
    The texture of this sauce is nice as it is, but you can purée in a food processor or blender for a smoother sauce once it has cooled (keep the blender speed low, however, or you may grind the tomato seeds—ending up with a bright orange, somewhat bitter sauce). 
    *You can help this along by cooking a pot of spaghetti (or other pasta) two minutes short of al dente, draining it, and finishing it directly in the sauce, as the pasta will absorb additional moisture.