The Vegan Pizza Sessions, Pt.2: Vegan Viña’s Homemade Tomato Sauce Variations

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After making Austtinio’s Sauce, I decided to try out some variations, whether it was by changing quantities, ingredients, and so on. These are 4 variants of the original homemade tomato sauce.

Procedure (Note: all ingredients will yield about 500ml of tomato sauce).

  1. Preheat the oven a 220 degrees Celsius.
  2. Place the onion rings in the bottom of the baking dish, making an even onion layer.
  3. Place the tomato halves on top of the onion bed with the cut (open) side facing down.
  4. Evenly spread the garlic cloves in between the tomato halves through the baking dish.
  5. Add any additional ingredients (the ones that vary for each recipe).
  6. Sprinkle some salt (I use about 1 tablespoon) and black pepper to taste, and add the specific herbs if using (depending on each recipe).
  7. Drizzle with the olive oil and apple cider vinegar making sure they are evenly distributed.
  8. 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).
  9. 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.
  10. Remove from the oven and carefully put the mix into a blender. Blend everything until achieving the desired texture.
  11. Use immediately or let cool down before storing in jars or an air tight container.
  12. Store in the fridge for up to 3 days or freeze.

Tomato Basil Sauce

  • 2 large tomatoes cut in halves (no need to peel).
  • 1 large white onion finely cut into rings.
  • 1 cup of fresh basil leaves.
  • 3 garlic cloves, peeled.
  • 3 tablespoons of olive oil.
  • 3 tablespoons of apple cider vinegar.
  • 1 tablespoon of oregano.
  • 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 fit properly (but not extremely large, or small).

Pink Sauce

  • 4 small yellow tomatoes cut in halves (no need to peel).
  • 1 large purple onion finely cut into rings.
  • 3 garlic cloves, peeled.
  • 3 tablespoons of olive oil.
  • 3 tablespoons of apple cider vinegar.
  • 1 tablespoon of dill.
  • 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 fit properly (but not extremely large, or small).

Sundried Tomato & Mushroom Sauce

  • 2 large tomatoes cut in halves (no need to peel).
  • ½ large brown onion finely cut into rings.
  • ½ medium purple onion finely cut into rings.
  • ½ cup of white mushrooms, sliced.
  • ½ cup of sundried tomatoes.
  • 3 garlic cloves, peeled.
  • 3 tablespoons of olive oil.
  • 3 tablespoons of apple cider vinegar.
  • 1 tablespoon of rosemary.
  • 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 fit properly (but not extremely large, or small).

Sweet and Spicy Tomato Sauce

  • 2 large tomatoes cut in halves (no need to peel).
  • ½ large brown onion finely cut into rings.
  • ½ medium purple onion finely cut into rings.
  • ½ mango, chopped.
  • 1/3 cup of chilies (I used Indian).
  • 1 passion fruit.
  • 3 garlic cloves, peeled.
  • 3 tablespoons of olive oil.
  • 3 tablespoons of apple cider vinegar.
  • ½ tablespoon of cinnamon.
  • ½ tablespoon of paprika.
  • 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 fit properly (but not extremely large, or small).

Enjoy!

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