As more and more of my friends have become aware of my new vegan lifestyle, I constantly get to hear them say how they would “not be able to do it”. This statement is usually followed by “I can’t give up cheese”. And after that, it all ends with “what about pizza?” This has made me think a lot about pizza. I mean, since I went vegan about 5 months ago I’ve lost almost 15 kilograms, and I would say that just came from quitting pizza. I mean, I loved pizza! I would eat it all the time, in so many different forms. I was addicted to cheese. Anyhow… about two weeks ago, I found out they completely removed the vegan menu from my favorite Italian place. So, in despair, I began experimenting with different cheese sauces and made my first homemade tomato sauce. My friend Austtin came over for dinner the night I made my first vegan pizza. I’m not going to tell you what was his opinion of the final result but I will tell you that he loved my homemade tomato sauce. This inspired me to do a 7-part series of recipes related to making homemade vegan pizza. This is the first one, named in honor of my tomato-sauce-loving friend.
Ingredients (will yield approximately 1 liter of sauce)
- 4 large tomatoes cut in halves (no need to peel).
- 1 medium brown onion finely cut into rings.
- 1 large red/purple onion finely cut into rings.
- 6 garlic cloves, peeled.
- 1 teaspoon of ground rosemary.
- 1 teaspoon of ground basil.
- 3 tablespoons of olive oil.
- 3 tablespoons of apple cider vinegar.
- Sugar, salt and black pepper to taste.
- Materials: One baking dish that you can cover in aluminum foil. The size of the baking dish should be large enough for all the ingredients to appropriately fit (but not extremely large, or small).
- Preheat the oven a 220 degrees Celsius.
- Place the onion rings in the bottom of the baking dish, making an even onion layer.
- Place the tomato halves on top of the onion bed with the cut (open) side facing down.
- Evenly spread the garlic cloves in between the tomato halves through the baking dish.
- Sprinkle some salt (I use about 1 tablespoon) and black pepper to taste, and add the rosemary and basil.
- Drizzle with the olive oil and apple cider vinegar making sure they are evenly distributed.
- Sprinkle a thin layer of sugar on top of everything. (Note: sugar is not necessary, but it will help cut the acidity of the tomatoes).
- Cover the dish with aluminum foil and cook/bake in the oven for about 40 minutes. Half way through (i.e., 20 minute mark), uncover by removing the foil.
- Remove from the oven and carefully put the mix into a blender. Blend everything until achieving the desired texture.
- Use immediately or let cool down before storing in jars or an air tight container.
- Store in the fridge for up to 3 days or freeze.