Impulsive Culinarian’s Gourmet Vegetarian Spaghetti Sauce Recipe
- 1 can Crushed/Ground Tomatoes (28 oz. or 800 ml)
- 1 Red or Orange Sweet Bell Pepper
- 1 Small Eggplant
- 1 Large Yellow Onion, finely chopped
- 1 Large Garlic Clove, finely chopped
- 1/4 Mushrooms, (one pack of 225 g)
- 1 1/2 tbsp Sugar
- 1 tbsp Fresh Oregano, finely chopped
- 1 tbsp Fresh Basil, finely chopped
- 1 tsp Kosher Salt
- Freshly Ground Black Pepper
- Place a large pot on the stove top over minimum heat and add the crushed tomatoes, use a splatter screen on top of the pot for the duration.
- Set broiler to high with a rack in the highest position and line a cookie sheet with tin foil.
- Slice the pepper into flat, even pieces and lay them skin side up on the prepared cookie sheet.
- Roast peppers until the skin begins to blacken, blister and char … around 8 to 10 minutes. Always monitor broiled foods carefully the entire time without distraction and always set a timer to avoid over-broiling.
- Remove the roasted peppers and transfer them to an air-tight container, then set aside to cool.
- Turn off the broiler and set oven to 400, then line another cookie sheet with parchment paper.
- Peel the eggplant and slice it lengthwise into 1/2″ slices.
- Place the eggplant slices on your parchment-lined cookie sheet, brush them with a generous amount of olive oil, then season with kosher salt and fresh ground pepper … flip and repeat on both sides.
- Roast the eggplant on the middle rack for 20 to 30 minutes, making sure they get nice and brown on the underside.
- Flip them and roast on the other side for 10 or 15 minutes more. When finished, remove them from the oven and set them aside to cool.
- While the eggplant is roasting, clean off (or peel) your mushrooms and blitz them in a food processor in batches until they are nicely ground up into tiny pieces, transfer them to a clean bowl and set aside.
- Sauté the onions in a non-stick pan over medium-low heat with around 2 tbsp of dairy free margarine or oil until they just start to brown … around 10 minutes.
- Just as the onions look like they might almost be done, add the minced garlic to the onions, mix and sauté for an additional minute or two.
- Add the onions and garlic to your sauce and stir them in.
- Return the skillet to your stovetop over medium-high heat and add a couple tablespoons of olive oil.
- Add the mushrooms to the skillet and stir in a generous pinch of salt, then sweat the mushrooms over medium-high heat until they give up all their moisture.
- Once their moisture is fully evaporated, add another tbsp of oil if necessary and saute the mushrooms until they become very fragrant and nutty … around 5 to 7 minutes.
- Add the mushrooms to your sauce and stir them in.
- Peel the roasted peppers, discarding the skin, then finely chop the peeled peppers, add them to your sauce and stir them in.
- Place the cooled roasted eggplant in a food processor and blitz until they turn into a fine paste with no discernible chunks remaining.
- Using a cake spatula, add the eggplant puree to your sauce and stir it in until thoroughly combined.
- Add the remaining sugar, herbs, salt and pepper, mix everything gently and let the sauce simmer on minimum heat for at least 30 minutes, preferably up to two hours.
- Remove from heat and serve over al-dente gluten free spaghetti.
- Alternately, let the sauce cool and transfer to smaller containers to freeze, the flavours will meld beautifully after spending time in the fridge or freezer … warm gently over low heat to avoid burning when ready to serve.
An Incredibly Delicious Vegetarian Sauce You’ll Make Time & Again
This versatile and incredibly flavourful spaghetti sauce is an excellent base for so many other recipes. The distinct absence of chunky vegetables makes it a perfect ingredient for kids meals or dishes that require a generic tomato sauce for larger recipes like lasagna or casseroles. With great effort being made to hide the delicious secret ingredients there are very few who will question the food that went into its making, especially when they give it a try for themselves!
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.