This is a transcription of a YouTube video from Jane Esselstyn. This sauce is sugar- and oil-free, which is difficult to find in pre-made marinara sauces. It is used in her vegan lasagna. The original recipe is found on page 227 of the Plant Strong cookbook.
28-oz. can/box crushed tomatoes (or Pomi strained)
28-oz. can/box petite diced tomatoes (or Pomi finely diced)
Combine over medium-high heat with:
3 Tbsp. oregano
tad red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. thyme
3 Tbsp. fresh basil (or 1 Tbsp. dried)
2 Tbsp. fresh maple syrup
Simmer for a few minutes.
This is great to double and freeze for later.
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