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Nom Nom Nom.

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                                                                  This tomato sauce is great over al dente pasta, Chicken Parmesan, meatballs, lasagne, you name it. Best of all it’s healthy and vegan-friendly. Try it on this Vegan Lasagne.

                                                                  Ingredients
                                                                  • Yes No 2 28 oz whole tomatoes in can
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 medium yellow onion
                                                                  • Yes No 2 medium garlic clove
                                                                  • Yes No 1 tbsp tomato paste
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp caper
                                                                  • Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
                                                                  • Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.
                                                                  • Add the capers, taste, and season with additional salt and red pepper flakes as needed.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6cups
                                                                    Steps:
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer

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