MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: My Korean Vegan Red Sauce
Categories: Sauces
Yield: 6 Servings
2 tb Extra virgin olive oil
1 Red onion; diced
4 cl Garlic; minced
1 c Carrots; chopped
2 tb Gochujang *
1 tb Balsamic vinegar
1 c White wine or vegetable
- stock
1 tb Salt
1 ts Black pepper
1 ts Italian seasoning
6 Ripe tomatoes; up to 7,
- chopped
Preparation time: 20 minutes
Cooking time: 45 minutes
...for when you want everyone to know you make your sauce from
scratch...
Add olive oil to large sauce pot over medium high heat. Once oil
begins to shimmer, add red onions and cook until they become
translucent and soft. Next add garlic, carrots, Italian seasoning,
pepper, and salt.
When veggies begin to brown (and the bottom of the pot begins to
brown), add gochujang and stir until all veggies are evenly coated.
Then, deglaze the pan with the balsamic vinegar and 1/4 cup of the
white wine. Scrape up all the brown bits and cook over low heat until
the liquid reduces.
Add tomatoes and remaining white wine. Season with salt and black
pepper. Bring to boil and then reduce heat to allow the tomatoes to
simmer for at least 45 minutes.
Once the tomatoes have broken down from cooking, remove from heat. Add
contents of pot to a blender or blend with immersion blender to
desired consistency. Season to taste with more salt and pepper. Add
sauce to cooked pasta of choice, together with some fresh basil.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/red-sauce/>
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