Tomato sauce for pasta without meat

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make gravy for pasta? Prepare the ingredients according to the list. Choose tomatoes that are juicy, with pulp, and sweet. Although, in principle, tomatoes that are not in the best presentation form are suitable for this dish - we will still process them thermally.

2. STEP 2

   

   Wash the tomatoes, make cross cuts on them, place them in a bowl and pour boiling water over them. Leave them like this for a few minutes. Then peel off the skin. This procedure will make the peeling process easier and less burdensome. Cut the tomato pulp into small pieces.

3. STEP 3

   

   Wash the bell pepper, remove seeds and stalks and cut into small pieces.

4. STEP 4

   

   Peel the garlic and chop finely. You can use a press for this. Wash the parsley, dry it and chop it with a knife.

5. STEP 5

   

   Heat vegetable oil in a frying pan and fry the bell pepper in it for about 3 minutes, stirring with a spatula.

6. STEP 6

   

   Add chopped tomatoes to the pepper and stir.

7. STEP 7

   

   Simmer, stirring, for another 8 minutes over high heat until excess liquid evaporates.

8. STEP 8

   

   Add sugar, pepper, and soy sauce. Taste it and, if necessary, report what is missing. Mix well and simmer over low heat for 1 minute. Remove the pan from the heat. Add chopped herbs to the gravy and stir. Tomato sauce for meatless pasta is ready, you can serve!

Comments on the recipe

♥Solii♥

26.08.2023

4.5

I will offer another option for mushroom gravy. Suitable for pasta, potatoes or rice.

Natalia M

26.08.2023

5

Excellent tomato sauce for pasta without meat! I made it especially for my husband to add some variety to regular spaghetti. My vegetables were frozen, already chopped. I decided that it was not practical to chop the frozen stuff, so I fried it as is. Adding garlic to the frying pan resulted in a fabulous aroma throughout the kitchen! I just love the smell of fried garlic) Soy sauce really enhanced the taste of the sauce. The gravy was prepared quickly, faster than the spaghetti itself was cooked) The pieces turned out large, so I decided to puree the sauce with an immersion blender. The result was a tasty, juicy and aromatic tomato paste with a distinct taste of sweet pepper and soy sauce. My husband really liked this addition to pasta! Me too, when mixed with the sauce, the spaghetti was soaked in vegetable juices and flavors. It turned out amazingly tasty and no meat needed)