In summer time, the tomatoes are as fat and sumptuous as the days are long and sultry. There is thus little excuse to use tomatoes out of a can or box. I don’t care if you paid $100 to have them shipped from some small village in Modena, Italy. Fresh, local tomatoes–when in season–always beat out the fancy schmancy stuff they seal into jars. This easy, peasy vegan recipe for my red sauce with a spot of Korean spice will make you the goddess of your kitchen. A couple jars of this in your fridge, and you’ll be whipping up all sorts of dishes (pasta, stews, soups, sauces) in minutes.
Spaghetti happens to be one of my favorite foods of all time. I honestly believe that I could actually be competitive in a spaghetti eating contest. It’s one of those foods that never leaves me feeling full. We use Jovial gluten free pasta in the KV Kitchen, and we love the stuff. It’s made entirely out of brown rice and to us, it tastes better than regular pasta.
One of the things I like about this sauce is that it’s not watery and flat like the stuff you find in the grocery store. The tomatoes retain some of their texture even after you blend them (especially if you use an immersion blender), and the carrots also give the sauce both a depth and brightness that makes you happy as you slurp your noodles. The texture also helps with the “sticky” factor–as in, the sauce doesn’t just slide off your noodles. The sauce cleaves to even the smoothest spaghetti, ensuring that each forkful is as delicious and satisfying as Nonna’s.