Classic Vegan Tomato Sauce
Consider making this sauce in quantity during the summer when tomatoes are in season and freezing it for year-round pizza or pasta toppings.
1 tablespoon olive oil
1 medium-size onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
4 garlic cloves, mashed and minced
3 cups peeled, seeded, chopped tomatoes (or 1 can diced tomatoes)
1 tablespoon balsamic vinegar
2 tablespoons fresh basil leaves, picked and torn
1 tablespoon dried oregano
Sea salt and freshly ground black pepper, to taste
Makes 4 servings
In a saucepan, heat olive oil over medium heat. Add onion, garlic, carrots, and celery and cook, stirring frequently, until vegetables are soft (about 5 minutes).
Stir in tomatoes and vinegar and increase heat and bring to boil. Next, reduce heat to medium and cook until thickened (about 10 minutes).
Stir in basil and oregano for about 5 minutes to concentrate the flavours. Season the sauce with sea salt and pepper.
Use immediately or store the sauce in a clean jar in the fridge (it should keep for up to two weeks), or cover and refrigerate for up to 5 days.
How to get great pizza results: Toppings
Whether grilling or baking your pie, the key is for the toppings and the dough to cook simultaneously. If you stick to the following rules, then you can't go wrong!
- Vegetables must be cooked! Whether boiled, steamed, grilled, sautéed, or roasted before being added to pizzas. Raw vegetables don't have enough time to bake and become tender, and will also seep too much water into the crust making it soggy. So, keep to sliced vegetables rather than large chunks.
- Think carefully before topping your oven-baked pizza. Delicate ingredients are prone to overcooking if left in the oven for the full baking time, so try adding them about halfway through the baking process.
- Don't overload your pizzas, especially grilled pizzas! You may be at risk at losing part of the topping.