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Plant-Based All-Purpose Red Sauce

After making one-gazillion things that include a red sauce I have finally developed my own! It’s very simple but very delicious.

I make a big batch of this sauce once every couple of weeks, jar it,  then pop it in the fridge to use whenever. I like to use it as a pizza sauce & pasta sauce. But, you can use it wherever red sauce is required!

Plant-Based All-Purpose Red Sauce Recipe

  • Makes one, 1 Quart Mason Jar Full
  • 10 minute prep, 40 minutes (passive) cook time


  • 3.5 cups water
  • Roasted red bell pepper (optional)
  • 5 medium tomatoes
  • 2 cup diced red or yellow onion
  • 16oz of tomato paste
  • 4 cloves garlic (or more, garlic is the bomb!)
  • 3 dates
  • 1.5 tablespoon dried oregano
  • 1.5 tablespoon dried basil
  • 1/8 teaspoon black pepper
  • Sea salt to taste


Optional Pre-Step 1.) Slice bell pepper in half from top to bottom. Remove stem & seeds. Place pepper, insides down, on a tin-foiled baking sheet. Bake at 425°F for about 30 minutes or until skin is starting to char. Remove from oven and let cool until it’s tolerable to handle. Peel the skin from the inside flesh. If you would like a more charred flavor you can leave a few blackened bits attached.

1.) Combine all the ingredients (minus two cups of water) in a blender or food processor and blend until smooth.

2.) Poor the mixture into a saucepan with the 2 remaining cups of water.

3.) Cook over medium heat for 40 minutes. Season to taste. (You’ll probably add like 6 more cloves of garlic because garlic is king.)

4.) Use right away or let cool, then jar it and put it in the fridge or freezer!


If you tried it let me know in the comments below!

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