I just had linguine with my home-made marinara sauce tonight for dinner, and it's one of my favorite dishes of all time. The recipe is actually from
Marcella Hazan’s Essentials of Classic Italian Cooking, but modified to be vegan, and with a lot of detailed technique on how to put it together, learned from many iterations.
software:
- 3 28 oz. cans of whole peeled plum tomatoes, unsalted (I get mine from Trader Joe’s. If you want to save some time, get diced tomatoes instead.)
- 3 tbsp vegan margarine (I recommend Earth Balance)
- 3 tbsp extra-virgin olive oil
- 1 medium onion
- kosher salt
- linguine (or the pasta of your choice)
- optional: nutritional yeast and fresh herbs such as basil and oregano
hardware:
- can opener
- knife
- medium bowl
- large sauce pan
- large sauté pan
- stock pot with cover
- splatter guard for the sauté pan
Place the margarine and olive oil into the sauce pan over low heat. Cut the onion in half along the equator, remove the outer skin, and place both halves in the oil.
Open up all 3 cans of tomatoes near the sink with the bowl. Remove each tomato one by one, open it up with your fingers and scrape the seeds out into the sink. Place the tomato meats into the bowl. When you're done, pour the remaining tomato juice from the cans (and the juice from the bottom of the tomato meats bowl) into the sauté pan. Place over medium-high heat and cover with the splatter guard. Put the tomato meats in the sauce pan, stir to combine with the onions and fat, and turn it up to medium-low.
You now have two pans cooking. The meats are cooking with the fat and onions on a low simmer, and the tomato juice is reducing to a thick sauce on a low boil. Stir both occasionally.
When the juice has reduced to a thick sauce, lower the heat to medium-low and pour the contents of the sauce pan into the sauté pan. Stir to combine, then re-cover with the splatter guard.
Fill the stock pot ¾ full with water, add salt to taste (I use ~1 tsp), cover and place over high heat. When the water boils, add the pasta and cook until al dente.
Meanwhile, continue to stir the tomato sauce as it thickens. It's done when a spoon scraped across the bottom of the pan leaves an exposed gap that does not immediately fill back in with sauce. It takes about an hour from start to finish. Salt to taste. Remove the onion pieces and throw them away; They are only there to provide flavor.
Garnish with nutritional yeast and minced fresh herbs.