Dinner Vegan Marinara Sauce
Fabulous sauce! I usually triple the recipe and freeze the sauce in small containers to defrost and use for a pasta dish and especially for Vegan Lasagna with Tofurky.
Fabulous sauce! I usually triple the recipe and freeze the sauce in small containers to defrost and use for a pasta dish and especially for Vegan Lasagna with Tofurky.
- 2 cup fresh minced garlic (about 12 cloves)
- 2 cans low-sodium organic diced tomatoes (29-ounce cans)
- 1 can low-sodium organic tomato purã©e (28-ounce can)
- 1 cup dried basil
- 2 tablespoons dried oregano
- 0.125 teaspoon sea salt
- 1 pound tofurky or other vegetarian sausage
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon fennel seeds or anise seeds optional
- 1 ground black pepper to taste
- 1 canola oil cooking spray
- Carbohydrate 4.062885 g
- Cholesterol 0 mg
- Fat 0.554895 g
- Fiber 2.51160000801086 g
- Protein 0.90222 g
- Saturated Fat 0.08871 g
- Serving Size 1 1 Serving (64g)
- Sodium 29.33221875 mg
- Sugar 1.55128499198914 g
- Trans Fat 0.111693 g
- Calories 19 calories
Step-by-step
- Lightly coat bottom of a large saucepan or Dutch oven with oil.
- Add onion and cook over low heat, stirring occasionally, until soft, about 5 minutes.
- Add garlic and cook, stirring, for 1 minute.
- Add Tofurky or sausages and cook according to package instructions
- Puree the diced tomatoes.
- Add tomatoes, purée, dried basil, oregano, salt and pepper.
- Add red pepper flakes and fennel or anise
- Bring sauce to a simmer. Continue to simmer over low heat, stirring occasionally, until tomatoes have dissolved into a thick sauce, about 30 to 45 minutes.
- If using fresh basil, add it at the end of cooking time
Working with canned tomatoes requires managing their inherent high acidity without relying on heavy dairy or refined sugars. When large quantities of garlic and crushed red pepper flakes meet hot oil, the fat-soluble flavor compounds in the aromatics dissolve and disperse evenly through the liquid base. This process ensures the heat from the pepper and the pungency of the alliums permeate every ounce of the finished sauce rather than tasting sharp or raw. Allowing the canned diced tomatoes and tomato puree to break down slowly over low heat concentrates their natural glutamates, deepening the savory profile naturally.
The Chemical Interaction of Acid and Heat
Tomatoes contain high levels of citric and malic acids. Cooking them slowly for 30 to 45 minutes breaks down the harsh fruit acids into smoother compounds while evaporating excess water content. Dried herbs such as basil and oregano release their essential oils during this prolonged simmer, fusing with the tomato sugars. Crushed fennel or anise seeds introduce anethole, a volatile compound that complements the earthy tones of the dried herbs and balances the heat from the red pepper flakes.Managing Texture and Protein Integration
Integrating vegetarian sausage or Tofurky requires precise thermal management to prevent the plant-based proteins from turning rubbery. Searing the sausage according to package instructions first develops Maillard reaction compounds on the outer casing before the moisture of the tomatoes halts the browning process. Maintaining a gentle simmer rather than a vigorous boil keeps the tomato solids from scorching on the bottom of the Dutch oven, ensuring a smooth, uniform reduction that clings properly to pasta or layers cleanly into a casserole.
