This dairy free pasta sauce is very easy to make and absolutely delicious! And all you need are some basic ingredients.
In the past I’ve tried to make pasta sauce before, and it was alright, but this pasta sauce is among the best I’ve ever tasted.
It is perfect all by itself but it is also great with dairy free meatballs.
If you like this pasta sauce, you may also like my dairy free pesto sauce and my dairy free Alfredo sauce.
History of Pasta Sauce
Tomato sauces is believed to have been used in Central and South America since ancient times. Bernardino de Sahagún, a Franciscan friar, is believed to be the first European to write about tomato sauce after encountering it for sale in the markets.
The first Italian recipe of tomato sauce was published in 1692. Tomato sauce also began to be used in the cuisine of the south of France at the same time.
And the first time tomato sauce with pasta was published was in 1790 in the Italian cookbook L’Apicio moderno.
Dairy Free Pasta Sauce
This dairy free pasta sauce is very easy to make and absolutely delicious! And all you need are some basic ingredients.
Ingredients
- Two 28-ounce cans diced tomatoes
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 garlic clove, halved
- 1 basil sprig or 1/2 tablespoon dried basil
- 1 bay leaf
Instructions
- Empty canned tomatoes into a low wide saucepan with their juices and place over high heat.
- Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce a medium-thick sauce, 10 to 15 minutes.
Notes
It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 988mgCarbohydrates: 15gFiber: 8gSugar: 11gProtein: 3g