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An Uncommon Pasta Sauce

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Submitted by debrahowe411

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

No canned tomatoes, no jarred sauce. This pasta sauce gets its entire depth from dry-packed sun-dried tomatoes rehydrated in boiling water, which concentrates flavor in a way that fresh or canned tomatoes simply don’t.

The technique is clever: two-thirds of the soaked tomatoes get blended with garlic into a smooth puree, while the remaining third stays whole, added back for texture so you get chunks of tomato in every bite. A splash of lemon juice at the finish is the unexpected move that brightens everything.

Fresh or dried basil and oregano go in at the very end, just one minute of simmering, which keeps the herb flavor vivid rather than muted. Parmesan over the top ties it together.

This is a pantry-friendly vegan sauce that tastes richer than it has any right to.

Kitchen Tips

  • Use dry-packed sun-dried tomatoes, not oil-packed. The oil-packed version changes the texture and flavor profile of the sauce.
  • Let the tomatoes soak 2-3 minutes in the boiling water before blending so they soften fully.
  • Don’t skip the lemon juice. It sounds odd in a tomato sauce but it lifts the whole thing.
  • Fresh herbs added at the very end make a noticeably better sauce than herbs that simmer the whole time.

Variations

  • Add protein: Stir in white beans or Italian sausage after simmering for a heartier dish.
  • Spicy: Add a pinch of red pepper flakes with the onions for heat.

Ingredients

1 237
CUP ML ONIONS
chopped
2 30
TABLESPOONS ML OLIVE OIL
3 710
CUPS ML WATER
boiling
3 86.7
OUNCES ML/G SUNDRIED TOMATOES
dry not in oil
1 1
CLOVE CLOVE GARLIC
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 30
TABLESPOONS ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML BASIL
fresh chopped, or 1 teaspoon dried
2 10
TEASPOONS ML OREGANO
fresh chopped, or 3/4 teaspoon dried
2 10
TEASPOONS ML LEMON JUICE

Directions

In large skillet over medium heat, sauté onion in oil 5 minutes. Meanwhile, combine water and tomatoes in bowl; set aside 2 to 3 minutes. With slotted spoon remove and set aside ⅓ of the tomatoes.

In container of electric blender or processor purée the remaining tomato/water mixture and the garlic. Add purée and reserved tomato halves to skillet.

Bring to boil, reduce heat and simmer gently 10 minutes. Stir in remaining ingredients; simmer 1 minute. Remove from heat.

Serve over your choice of hot cooked pasta. Sprinkle with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 88 69% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 694mg 29%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 14%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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