Although this recipe takes a bit of simmering time, it is well worth it! (After all, good things do take time!) If possible, use a dairy-free milk alternative that contains carrageenan, which is a vegetable-derived stabilizing agent that helps keep dairy-free sauces stable at high temperatures.
Makes 6-8 servings
- ¼ cup plus 1 T. extra-virgin olive oil
- 1 cup finely chopped onions
- 2 cloves garlic, finely chopped
- 1 stalk celery, chopped
- 1 medium carrot, finely chopped or grated
- ¼ t. salt, plus more to taste
- ¼ t. black pepper, plus more to taste
- 1 28-oz can crushed tomatoes
- 1 15-oz can tomato sauce, no-salt added variety
- 1 t. dried thyme
- 1 t. dried basil
- 1 dried bay leaf
- ¾ cup vodka
- 3 T. granulated sugar
- ½ cup plain almond milk, soy milk or soy creamer
- 1/3 cup nutritional yeast
1. In a large sauce pan or stock pot over medium-high heat, heat the olive oil. Add the onions and garlic, and cook until fragrant and soft, about 3 minutes. Add the celery, carrot, salt and pepper, and cook, stirring often, for about 5 minutes more or until all the vegetables are soft. Add the tomatoes, tomato sauce, thyme, basil and bay leaf, and turn the heat down to low. Cover the pot and simmer for 30 minutes.
2. Remove the bay leaf. Stir in the vodka, and cook, stirring often, for 30 minutes more, or until sauce is thickened slightly. Add the sugar, stirring until dissolved, and cook for several minutes more.
3. Transfer ½ of the sauce to a blender or food processor and, carefully, process until smooth. Return the processed sauce back to the pot, add the almond milk or soy milk and nutritional yeast, stirring well to combine. Cook until desired heat and consistency, add salt and pepper to taste, and serve.
