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Umami Tomato Sauce

November 8, 2021 By Lisa Kitahara 10 Comments

This Umami Tomato Sauce has it ALL! BIG on flavour thanks to the miso paste, roasted garlic, Bull Dog Sauce and dark soy sauce. With chunks of fire roasted tomatoes for texture.

SAVE IT FOR LATER! ↓

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Umami Marinara


★★★★★

4.8 from 4 reviews

  • Author: Lisa Kitahara
  • Yield: 2 cups 1x
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Description

This Umami Tomato Sauce has it ALL! BIG on flavour thanks to the miso paste, roasted garlic, Bull Dog Sauce and dark soy sauce. With chunks of fire roasted tomatoes for texture. 


Scale

Ingredients

  • 1/4 cup butter or olive oil*
  • 1 Japanese leek**
  • 1 14 oz can fire roasted tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp sugar, optional
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 1/2 tbsp Bull Dog Fruit & Vegetable / Worcester sauce
  • 1/2 a head of roasted garlic cloves
  • 1 1/2 tbsp miso paste
  • 1/2 tsp dark mushroom soy sauce, optional

Instructions

  1. Add butter to a medium pot over medium heat. Add leek and fry until it starts to look translucent. Add in the tomatoes, oregano, salt, pepper, sugar, bay leaf, tomato paste and fruit & vegetable sauce. Stir to combine.
  2. Bring to a simmer and cover. Cook for 30 minutes, stirring occasionally. 
  3. Remove the bay leaf. Remove 1/3-1/2 cup of the mixture and set aside. Add in the roasted garlic and miso paste. Use an immersion blender and blend the tomato sauce until smooth. Add in the reserved tomato sauce along with the dark soy sauce. Stir to combine. Paste and adjust seasoning to your liking.
  4. Use right away or allow it to cool and then store in a air tight container, refrigerated for up to 4 days. Freeze for up to 4-5 months. 

Notes

  • I use my homemade vegan butter but you can use your favourite brand or even Bevel vegan margarine.
  • Helpful Equipment: immersion blender
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

Did you make this recipe?

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Filed Under: All recipes, Condiments Tagged With: recipes, vegan

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Reader Interactions

Comments

  1. valeria maselli

    November 8, 2021 at 3:38 pm

    [I use my homemade vegan butter] is there the recipe on this blog?

    Reply
    • Lisa Kitahara

      November 18, 2021 at 11:39 pm

      coming soon!

      Reply
  2. heather

    November 10, 2021 at 11:49 pm

    what is the recipe for the homemade vegan butter???

    Reply
    • Lisa Kitahara

      November 12, 2021 at 1:45 am

      coming soon!

      Reply
  3. Biku

    November 16, 2021 at 5:39 pm

    Boom!! This Sauce is sooo good 😍
    Will definitely make it again, thank you!

    ★★★★★

    Reply
  4. Becca

    November 29, 2021 at 1:42 pm

    What should I use instead of fire roasted tomatoes? Those aren’t available in my country and I don’t even know how they taste 😅

    Reply
    • Lisa Kitahara

      December 12, 2021 at 11:33 pm

      You can use any crushed tomatoes 🙂

      Reply
  5. Sarah

    December 4, 2021 at 11:34 pm

    This is our new favorite pasta sauce. It is DELICIOUS! My husband says that it tastes like it has meat in it because it’s so hearty. This will be our new go-to recipe for spaghetti.

    ★★★★★

    Reply
  6. Moni

    December 13, 2021 at 8:43 pm

    It was awesome! I am obsessed with tinto sauce and I could eat it pretty much with anything. I have tried every recipe I could find and this is by far the best, the combination of flavors is so well balanced. One of my faves

    ★★★★★

    Reply
  7. Del

    April 13, 2022 at 1:05 am

    Love this recipe! I use a little less miso just because the recipe is already pretty salty, but my partner says its his favourite pasta sauce ever. I quadrupled the recipe to can it, but he ended up eating the entire batch in a week lol. Also I was always told to reduce my tomato sauce forever so I reduced it for around 3 hours on low heat to let the flavours all combine. This is my second time making it and it turned out perfectly 🙂

    ★★★★

    Reply

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