Meatless tomato sauce with Yves veggie ground a l’italiano

Need some more protein or missing the texture of meat sauce? Here’s another way to prepare Yves veggie ground: in a delightful homemade tomato sauce.

Tomato sauce Italian style (photo credit: iStock photography)

A note on the tomatoes:

When we’re not using homemade tomatoes (that’s a whole other lesson I can bring you in August), my family uses Italian plum tomatoes from Italy. Check the label to ensure the can contains only tomatoes and tomato juice, with no salt or citric acid (basil is okay too, we add that for flavour). With tomato sauce, price is a reliable indicator of quality, but feel free to sample different brands until you find the one you like. You should be able to find a good quality 38 oz can for less than $2.

 

Ingredients

• 1 can of tomatoes
• 1/2 an onion (simply chop one medium to large onion in half)
• 1 carrot, peeled
• 1 tsp olive oil
• 1 clove of garlic
• 1/2 package Yves veggie ground
• salt and pepper

Directions

1. Heat up pot with 1 teaspoon of olive oil (for one minute or so).
2. Add onion, carrot and a clove of garlic. Cook, stirring frequently until onion is transparent (for a few minutes).
3. Meanwhile, pass tomatoes through a vegetable mill and set aside.
4. When the onions, carrot and garlic are ready, add the tomato sauce to the pot and cook for about 30 minutes.
5. Add Yves veggie ground round and cook an additional 30 minutes or until the tomato sauce is thick enough for your taste.
6. As the sauce thickens, during the last 10 minutes of cooking, add salt and pepper for flavour.

After cooking the pasta of your choice, pour the savoury tomato sauce over top. My personal recommendation: add grated parmesan cheese and some chili flakes. Just the way mama makes it!

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• Bruschetta recipe
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