Tag Archives for " plant-based "

Fresh Pasta Sauce Recipe Using Tomatoes

My main reason for creating this recipe is I have a lot of tomatoes from my garden. When I researching canning and freezing, my laziness genes kicked in and I thought there must be an easier way! I also didn’t want to peel or seed the tomatoes. The problem now is I can’t go back to using store bought canned tomatoes! Video below as well.

Serves about 2 people, possible leftovers. Use more tomatoes if you want to make a batch of sauce for another day. Adjust the quantities of veggies or use other things that you like!


-8 large ripe tomatoes. I used ‘Scotia’ tomatoes but romas work well as they have less liquid. The exact number doesn’t really matter and depends on if you want leftovers. (I used ‘Scotia’ tomatoes from my garden, you can use roma which are more ‘fleshy’ with less liquid.)
-1 large yellow onion, chopped
-1 green pepper, chopped
-1 red pepper, chopped
-3 cloves of garlic (use less/none if desired), pressed. I use garlic press.
-1 zucchini, sliced
-1 cup of chopped lacinato kale. I cut up small with scissors leaving the spine out (exact amount doesn’t matter)
-1 tbsp or more of Italian spices (I use dried oregano, basil – you can use fresh if you want)
-1 tsp hot pepper flakes, optional (if you like it hot/spicy)


Tomatoes – Cut up the tomatoes into chunks. You can blend them a little in a Vitamix or food processor while still leaving some chunks. Pour the mixture through a strainer with a large bowl underneath to catch the liquid. The first time I made this I poured in some extra liquid as it boiled off. The second time I didn’t add any liquid to the sauce.

Fry up the onions, garlic, peppers, kale, zucchini (or whatever veggies you prefer) with a little water in a non-stick skillet. I cover to speed up the cooking process. When veggies are fairly soft dump in the tomatoes and stir and leave the cover off. As the mixture cooks the tomatoes will break down and release some liquid. Cook on high heat until most of the liquid boils off and the sauce gets thick (as you like it), stirring on occasion to keep from burning. Make sure the liquid doesn’t all boil off or veggies may dry out and burn. When the sauce is thick as you like it, add in the spices and hot pepper flakes. I then add in my cooked pasta (fettuccine as of late) and mix before serving. Enjoy!

Indian Pakora No Oil Vegan

I made pakora today so good! I followed this recipe (click here), used my silpat sheets but just baked without oil. Leave out the salt if you like. I pressed 2 cloves of fresh garlic. I baked for a few minutes extra as there was no oil to crisp them up as much. Watch carefully so they don’t burn. I dipped in some tomato sauce mixed with a little garam masala and cumin/turmeric.

Indian Pakora no oil