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Dry-Spice Tomato Sauce

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Makes 2 to 3 cups (2 to 4 servings) 1x

Time 15 minutes

Units Scale

Ingredients

  • 1 28–ounce can puréed or crushed tomatoes
  • 3 tablespoons olive oil for cooking
  • 1 tablespoon dried Italian herb blend or 2 teaspoons dried oregano or rosemary, or more to taste
  • 1/2 teaspoon garlic powder, or more to taste
  • 1/2 teaspoon onion powder (pre- toasted or not), or more to taste
  • Salt and pepper
  • 1/2 teaspoon sugar (optional)

Instructions

  1. Open the can of tomatoes and keep them handy by the stove next to the seasonings and your measuring spoons.
  2. Put the oil in a pot over medium-­low heat. When it shimmers, measure in the herbs, garlic powder, and onion powder and stir right away. Adjust the heat so you see teeny bubbles and hear a little sizzling. Keep stirring until the seasonings are fragrant, about 1 minute. Dip a small spoon in and carefully taste. For more intensity, add more herbs or spices, 1/2 teaspoon at a time, stirring after each addition.
  3. Pour in the tomatoes and stir. Swirl about 1/2 cup water in the tomato can and add that, too. Sprinkle with salt and pepper. Bring the sauce to a bubble over medium-­high heat, stirring frequently. Keep cooking and stirring uncovered until the sauce stops sputtering and starts plopping, 5 to 10 minutes.
  4. Turn the heat to low. Taste and add salt, pepper, and/or the sugar to balance the seasoning as you like. Serve right away or cover and keep warm for up to 30 minutes.

– How to Cook Everything Vegan

Recipe variations

Dry-­Spice Tomato Sauce with Fresh Tomatoes. Instead of canned tomatoes, core 2 pounds fresh tomatoes —­ any kind. Purée them in a blender or food processor for a smooth sauce, or cut them into large or small chunks. Follow the recipe, only omit the additional water and increase the cooking time by about 5 minutes.

Chunky Dry-­ Spice Tomato Sauce. Instead of puréed or crushed canned tomatoes, use whole or diced, and allow a little more time for them to break down a bit.

Creamy Dry-­ Spice Tomato Sauce. Works for the main recipe and the previous variations. When the sauce is almost ready in Step 3, turn the heat down to a low bubble and stir in up to 1 cup coconut, oat, or
other plant-­based milk (being mindful of the flavor it will contribute).

Dry-­Spice Mushroom-­Tomato Sauce. Use a large skillet here. Before starting the recipe, slice or chop 8 ounces mushrooms (your choice, but button mushrooms are fine.) Add them to the skillet when the oil is hot in Step 2. Raise the heat to medium-high and cook, stirring occasionally and adjusting the heat as necessary, until the mushrooms release their water and begin to sizzle and crisp in places, about 10 minutes. Add the seasonings and proceed with the recipe.

Dry-­Spice “Bolognese.” Hearty in the best way. Use a large skillet here. Before starting the recipe, crumble or chop 8 ounces tempeh or 12 to 16 ounces firm tofu, or use up to 2 cups of any cooked or canned mashed beans or lentils or cooked whole grains (like farro, wheat berries, steel-­cut oats, or bulgur). Whatever you choose, add it to the skillet when the oil is hot in Step 2. Raise the heat to medium-­high and cook, stirring frequently and adjusting the heat as necessary, until the tempeh, tofu, beans, or grains are crisp and browned in places, about 5 minutes. Then sprinkle the seasonings over all and stir constantly until fragrant before adding the tomatoes in Step 2 and finishing the sauce.

Tomato Sauce with Fresh Herbs. Works with the main recipe or any of the variations. Instead of the dried herbs or spices, chop or tear up to 1 packed cup fresh basil; 1/2 cup fresh parsley or cilantro; or 1/4 cup
fresh mint, oregano, or dill. Keep the onion and garlic powder if you’d like or substitute 2 tablespoons each of minced fresh garlic and onions and cook them until soft in Step 2. Just before serving the sauce, stir in the fresh herbs.