All-purpose tomato sauce

I absolutely love tomato-based sauces. Use them on pasta, pizza, as the base for a stew, as dipping sauces for bread…the possibilities are endless. Plus, they freeze and defrost well and are a cinch to make. This one is adapted from the “Flying Apron’s Gluten-Free & Vegan Baking Book.”

All-Purpose Tomato Sauce (makes…a lot)

Olive oil, enough to cover the bottom of your pot

2 shallots or ½ onion, roughly chopped

2-4 garlic cloves, crushed

~30 oz. canned tomatoes with Italian seasoning (whole, crushed, the style doesn’t matter)

A handful of fresh basil, washed and torn

¼ cup white wine

¼ block of tofu, crumbled (this makes it “creamy” – just leave it out if you prefer a regular marinara sauce)

Salt and pepper to taste

Heat the olive oil in a large pot. Then add the shallots (or onion) and garlic and sauté for a few minutes. Add the tomatoes (just dump the whole can in there), basil, wine,  and tofu (if using) and bring to a boil. Turn down the heat and simmer for about 15 minutes. Use an immersion blender to blend the sauce until smooth, or transfer to a regular blender. (You don’t have an immersion blender? Get one. Best kitchen tool ever.) Season with salt and pepper to taste. 

I don't have a picture of this. You know what tomato sauce looks like. Use your imagination.