Tomato pasta


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon


  • 810 tomatoes (of all varieties—chopped)
  • 2 tbsp extra virgin olive oil
  • 2 shallots (small dice)
  • 68 cloves garlic (minced)
  • 2 carrots (diced)
  • 1 tbsp dried Italian seasoning
  • 1 tsp paprika
  • 1 1/2 tbsp gochujang sauce
  • 1 tbsp balsamic vinegar
  • 1/4 cup red or white wine
  • 4 bay leaves


  1. In a large stock pot or Dutch oven, add olive oil over medium high heat. Add shallots and garlic and cook until translucent. Add carrots, paprika, and Italian seasoning.
  2. Next add gochujang sauce and stir until all veggies are evenly coated.
  3. When bottom of pot begins to turn brown, deglaze with balsamic vinegar and wine, scraping up the brown bits. Let the wine cook down into a thick consistency before adding chopped tomatoes (I keep the skin and seeds).
  4. Stir until tomatoes are coated and add bay leaves. Bring to boil and then lower heat to medium-low. Cook until sauce is thick and hearty. Remove bay leaves. Serve as is or use immersion blender to smoothen the sauce before serving.




Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.