Vegan Spaghetti Sauce with Real Tomatoes is my favorite way to serve a quick and easy spaghetti dinner meal. We’re using Roma tomatoes along with pantry-friendly spices and ingredients - making this an affordable, plant-based dish.
Cut Roma tomatoes into halves, lengthwise. Then, toss the tomato halves in 1 tablespoon of olive oil and salt.
Air fry for 20 minutes at 450 degrees F. To roast tomatoes in the oven, pre-heat oven to 450 degrees F. Roast for 30-35 minutes, or until edges have browned/charred.
Once done, set aside in a bowl. Crush with the back of a fork or potato masher. Set aside.
Set a non-stick saucepan over medium heat. Add two tablespoons of olive oil. Add onion and cook until soft.
Then, add the garlic, chili flakes, Italian seasoning, tomato paste, sugar, broth, and bay leaf. Add the crushed Roma tomatoes and stir all together.
Bring sauce to a boil then reduce heat to a simmer for 30 minutes with a lid. Transfer the sauce to a blender or use an immersion blender and blend for a few seconds. Serve with your favorite spaghetti or pasta and top with chopped herbs.
Feel free to use your choice of broth. I enjoy using mushroom broth because I love the umami flavor it brings.
If you want to switch the dry herbs for fresh, go for it!
To add more richness and depth to the sauce, add a bit of butter towards the end and a splash of soy sauce.
Store in an air-tight container or mason jar for later use. It will keep in the refrigerator for up to 4 days or months in the freezer.