Gen's Quick, Fresh and Delicious Tomato Sauce
2 tsp oil
4 cloves of garlic, minced (approx. 4 tsp or 2 large garlic cloves)
1/4 tsp crushed red pepper flakes
1 zucchini, chopped into small cubes (approx. 1 cup)
1/4 eggplant, chopped into small cubes (approx. 1 cup)
4 cups of fresh tomatoes, cubes (approx. 2-3 large tomatoes)
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Pepper, to taste
1/2 cup slivered almonds
1/4 cup fresh basil, plus a little extra for garnish
1. Heat a pan over medium heat. When hot, add the oil. After a few seconds, add the garlic and crushed red pepper and sauté for about 1 minute, until fragrant, being careful not to burn.
2. Add the zucchini and eggplant and sauté about 5-10 minutes, until the veggies are tender.
3. Add the tomatoes, thyme, oregano, salt and black pepper (and vodka if using). Cover and turn heat up a bit to bring to a simmer for 20 minutes, stirring occasionally. With the back of your wooden spoon or with a potato masher, try to smash the tomatoes as much as you can.
4. In a blender, add the almonds and a few spoonfuls of tomato sauce. Blend well (until creamy and only a little bit grainy). Add almond mixture to the sauce and mix. Add the basil to the sauce, mix well. Serve on cooked pasta and garnish with basil (optional).
Pairs Well With
FEATURING: Garlic, eggplant, zucchini, and basil (kale and/or carrots work great too)
This is a quite a quick and easy tomato sauce that I adapted from Veganomicon cookbook (p.193) but make with real tomatoes instead of canned ones (28 ounce can). I love to make as it is really easy, quick and it smells absolutely amazing. You can leave out the eggplant and zucchini and/or add other veggies you have at hand (kale, etc.) - the eggplant/zuke is just one of my personal favorite combo for this recipe. The nuts are optional but really add a nice creamy texture to this pasta sauce.
FYI, you can add 1/4 cup of vodka if you want when adding the thyme. I rarely do now but used to when I made it for university students/friends before!