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I just love this sauce. It goes great over eggplant parm, ravioli, grilled veggies, you name it.


2 Red Peppers
3 Tbs EVOO
1 small onion diced
4 garlic cloves minced
2 C Hemp milk
1 Small Can Tomato Paste
4 Sundried Tomatoes
1/4 Cup Fresh Basil
1/4 Cup Nutritional Yeast


Pre-heat oven to broil. Place red peppers on top rack until charred. Rotate and do the other side. Once done, place in a bowl and cover with foil until cool. This allows them to sweat to make peeling the since easier. Once cool, peel skin and core peppers. Dice and set aside.

Put place a saute skillet on medium, once to temperature, put EVOO and onions. Saute until tender. Add garlic, peppers, and mix. Saute for another 2-3 minutes. Add in remaining ingredients. Simmer for another 10 minutes. Use a wand-blender to puree the sauce. You can also use a blender by transferring ingredients.


I used tomato paste because most recipes call for 1/2 and 1/2 or heavy cream to give body. You could use fresh tomatoes but you would have to add time to allow the sauce to cook down.