For pasta sauce, lasagna, or anything else you use a hearty tomato sauce for…
(Serves ~4-5 with pasta)
- 4 oz tempeh (I used organic 3-grain tempeh)
- 3 cups diced tomatoes (your own fresh or canned, or a great canned option from the store is Muir Glen organic tomatoes)
- 2 small yellow onions, chopped
- 1-2 shallots (or 2-3 garlic cloves), minced
- 1-2 TBSP olive oil
- 3/4-1 cup water, depending on your preference for consistency/thickness
- 2 cups broccoli, small florets
- 1/4 cup fresh basil (or 1 TBSP dried basil)
- 1 tsp sucanat (optional, if you want to cut the acidity with some sweetness)
- salt to taste
- *chopped mushrooms would be incredible in here!
Making Your Tomato Sauce:
- On med-med/hi heat, sautee onions and shallots/garlic in olive oil with ~1 tsp coarse salt, until onions are translucent.
- Add tempeh (sliced, then crumbled) and mushrooms if you’re using them. Stir in and cook until browned, ~3-5 minutes.
- Add tomatoes and cook ~3-5 minutes more.
- Add water. Blend.
- Add sucanat and basil, cook another 1 minute.
- Add broccoli. Continue to heat on low-med ~10 minutes, until flavors blend and broccoli cooks a bit.
- Serve over pasta or use for lasagna, stuffed shells, etc. I use brown rice pasta (Tinkyada) — it’s gluten free and much lighter feeling than regular pastas.