Step 1

Place a peeled onion, peeled carrot, and celery stalk into a food processor and pulse until very fine. Do not over pulse.  You want the pieces extremely tiny without pureeing them.

Step 2

In a large ceramic-lined Dutch oven or similar stock pot, add the finely minced vegetables (onions, carrots, and celery) and diced sauté until they begin to soften, approx. 3 to 4 minutes.

Step 3

Add the minced garlic to the skillet. Sauté a few minutes. If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water.

Step 4

Stir in the water, vegetable stock, tomato sauce and tomato paste.

Step 5

Place the San Marzano tomatoes into the food processor and puree, then add to the pot.

Step 6

Add all the remaining ingredients except for the red pepper flakes, baking soda, maple syrup, nutritional yeast and unsweetened almond milk.

Step 7

Simmer for 15 minutes over medium-low heat.

Step 8

Remove half the sauce and place it into a high-speed blender and pulverize for several minutes, then return to the pot. If you are looking for a completely smooth tomato sauce, repeat until all the sauce has been pulverized.  We only pulverized half the sauce and left the other half with the tiny bits of seasoning.

Step 9

Next add the red pepper flake, maple syrup, baking soda, nutritional yeast, and unsweetened almond milk and simmer over low heat for 30 minutes or up to an hour.

Step 10

Test the seasoning, add more as needed.

Step 11

Serve over your favorite pasta.