This sauce is so easy, flexible, and delicious you’ll never buy another jarred sauce. Seriously. You might even decide to stay in and make this sauce rather than go out to dinner! Put it on top of pasta, veggies, eggplant parmigiana, pizza, whatever you want!
Flexible as a yoga master. Make this vodka based sauce a straight tomato sauce, or get creative and add cream, roasted red peppers, red pepper flakes or your favorite herbs – singly or in combinations! The base recipe makes 2-3 servings, great for leftovers, but if you make extra it should freeze just fine to defrost during the week for a quick dinner or lunch at work.
N.B. I used my new Cuisinart Pro Food Processor, but any blender, immersion blender, or just a potato masher will work splendidly. Or leave it chunky if that floats your boat!
Now, for the recipe!
1/2 onion, chopped
1 (big) clove garlic
1/2 and 1/4 tsp salt
1/2 tsp fresh ground pepper
1/2 cup (good) Vodka
14 ish oz can stewed tomatoes (diced or chopped, TJ’s has them in a green can)
1/2 cup flavor liquid – depending on what you have on hand and which version you make: vegetable stock, roasted red pepper/tomato soup, etc
1/2-1 handful fresh (from your herb garden) basil leaves, chopped immediately before adding to sauce
1/2-1 tsp red pepper flakes
1-2 roasted red peppers
1/4 cup cream, soy creamer, almond milk
1/2 tsp oregano, thyme, etc.
1) Sautée onions in olive oil/Earth Balance until translucent over medium (to low) heat
2) add garlic, 1/2 tsp salt, pepper, cook 1 minute
3) CAREFULLY add the vodka and let simmer until the liquid reduces by half, 3-5 minutes
4) add the tomatoes, flavor liquid, 1/4 tsp salt, and: red pepper flakes, roasted red pepper, other dried or ground herbs of choice
5) bring to a boil, reduce heat, simmer for 15 minutes. In the meantime prepare pasta, faux chicken, bread, pizza dough….
6) take off heat, let cool slightly (4-5 minutes), add the fresh basil, mash away or dump in food processor, leave off the smallest add-in hole or the plastic middle thing in the blender top (to let steam escape), cover with towel, and process until smooth
7) return to pan to re-heat (if needed) then serve OR return to pan, add cream, heat over low-medium for two minutes, then serve and enjoy!
8) option to top with more fresh herbs and Parmesan!
Serve with red wine or a vodka cocktail 🙂
*partially inspired by 6 Bittersweet’s Spiked Spaghetti*