Homemade Sauce Tricks Explained: Old World Quality

1. Prepare the Vegetables:

   • Wash the carrots (do not peel).
   • Cut off the top of the carrots and chunk them in half.
   • Remove the sides and skins from the onions and dice them.
   • Peel and mince the garlic (about 25 cloves).

2. Combine Ingredients in Pot:

   • Add the carrots, onions, and garlic to the largest pot available.
   • Pour in the olive oil (about 1 1/4 cups, enough to see it).
   • Add a pinch of salt.
   • Do not start the flame yet.

3. Cook the Vegetables:

   • Heat the pan on the lowest setting.
   • Slowly cook the vegetables to draw out the liquids and poach them in the olive oil.
   • Cook until completely soft, approximately 15 minutes, avoiding browning.
   • Simmer on low heat.

4. Add Tomatoes:

   • Open the cans of plum tomatoes.
   • Fill the empty tomato cans with water to save the leftover bits.
   • Add the tomatoes and the water from the cans to the pot with the vegetables.

5. Mash the Vegetables (Optional):

   • If you don't have a food processor or blender, use a potato masher to carefully smash the cooked carrots, onions, and garlic in the pot.
   • Be careful of splattering hot sauce.
   • Alternatively, let it cool down before mashing.

6. Break Up the Tomatoes:

   • Submerge your hand and squish the plum tomatoes to break them apart.
   • Do this inside the pot to avoid splattering.

7. Simmer the Sauce:

   • Place a flame tamer under the pot to distribute heat evenly.
   • Turn the stove to medium-low heat and slowly cook the sauce.
   • Simmer for at least an hour and a half, or longer for a richer flavor.

8. Season the Sauce:

   • After simmering, add black pepper (about half a teaspoon).
   • Add salt to taste.
   • Optional: add fresh oregano or basil, or a little bit of dried seasonings for a subtle hint.

9. Finish and Cool:

   • Simmer for another 45 minutes to an hour.
   • Shut off the heat and let the sauce cool.
   • Package for refrigeration or canning (if you know how).

Notes: For a smooth sauce, blend a portion of it. For a chunky sauce, do not blend. To make it oil-free, substitute the olive oil with chickpea water or vegetable broth.

1. Roast the Tempeh:

   • Crumble the tempeh and add it to a bowl
   • Season with salt, pepper, and a little red wine.
   • Roast at 200°C (400°F) for about 15-20 minutes until dried out.

2. Toast Pine Nuts:

   • Heat up a pan.
   • Add a handful of pine nuts and toast for about a minute.
   • As the pine nuts are toasted add the roasted tempeh

3. Combine Ingredients:

   • Chop fresh parsley.
   • Add the tomato sauce to the pan.
   • Season with a little salt and powdered pepper (or fresh ground black pepper).

4. Assemble Dish:

   • Add the cooked pasta to the pan and mix everything together.
   • Make sure everything is well combined and heated through

5. Serve:

   • Serve hot.
   • Optional: add nutritional yeast and chili peppers.