The Crunchy Writer’s Vegan Tomato Sauce | Recipe

It’s easy to pick up a can of tomato sauce at the store, but what if I told you that you can make it at home, and avoid that plain, metallic, canned or bottled taste?


Also, you can save a few cents. Oh, and use it for a variety of recipes!


This no-fuss recipe is fit for anyone who is inherently lazy. We’re talking stupidly lazy. So lazy, you put a sloth to shame.




  • 3 large tomato
  • 2 tsp of cilantro
  • 2 tsp of parsley
  • 2 tsp of basil
  • 2 tsp of paprika
  • 2 tsp of black pepper
  • Garlic salt to taste




  • 1 medium or large pot
  • A blender
  • Stirring spoon
  • 1 glass bowl
  • Clingwrap
  • Baking Tray
  • Aluminum foil




  1. First thing’s first, wash the tomatoes and tap them dry on a cloth. Make sure to take the tops off, the part that connects with the vine.
  2. Set oven to broil.
  3. Line baking pan with aluminum foil.
  4. Place the tomatoes in the baking pan, and pop them in the oven. Set timer for 5 minutes. Now go be a sloth.
  5. When you hear it beep, check the tomatoes. They should be starting to cook, but still be firm, so set the timer on for another 5 minutes. This time stay in the kitchen, because they’re going to start to burn. This is what we want!
  6. Take the tomatoes out, assuming they’ve begun burning. They should be slightly burnt in certain spots, but don’t worry. We want the skin on the outside to be cooked and beginning to split. Some burnt spots are encouraged, as long as the whole tomato isn’t charred. See photo for reference. Also, note, the time needed to get to this step varies on the size of your tomato, and your oven. maryland freelance writer, recipe
  7. Now that the tomatoes are done, turn off the oven, pull the tomatoes out, and place them in a glass bowl. Cover with cling wrap and go do something else for about 10 minutes. Steam will be visible on clingwrap.
  8. Come back, pull off cling wrap, but be cautious – it’s hot! There should be steam. Note, the skin on the tomatoes is peeling off. This step makes that process simple.
  9. Assuming they’re cool enough, finish peeling the tomatoes so all the skin is gone.
  10. Place tomatoes in a blender. Blend until smooth.
  11. Pour mixture in a pot and set to medium heat.
  12. Add in parsley, basil, cilantro, black pepper and garlic salt. Add paprika for added color and smokiness.
  13. Stir with spoon until everything’s been combined.
  14. Once it begins to bubble, turn down heat to simmer and stir. This should be on the heat for 30 minutes.


Yields three servings of sauce. Store in glass container in the fridge for up to 2 days, or freeze to keep fresh for longer. Also this makes a thinner, smoother sauce. If you’d like a chunky sauce, let the tomatoes dissolve in the pan organically, no blender. Otherwise, for a thicker sauce, cook for 90 minutes rather than 30 minutes.