Italian Flavor Bomb

Yield: Makes about 5.5 cups / 45 oz / 1280g

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a 12-inch deep saute pan (or Dutch oven) over medium-high heat with the oil. Once shimmering, add the onions and season with a big pinch of salt. Cook for about 8 minutes, stirring occasionally, until onions have softened.

Step 2

a. For the best flavor, cook until the onions are deeply browned, about 15 minutes (once you start to see brown bits on the bottom of the pot, add a splash of water every ~90 seconds to help the onions brown evenly without burning).

Step 3

b. While the onions cook: (1) Prep the other aromatics/herbs; (2) Transfer whole peeled tomatoes to a large bowl and crush with your hands.

Step 4

Add the garlic to the pan and cook for 2 minutes, stirring frequently. Squeeze the tomato paste into the pan, then add the sage, rosemary, oregano, and red pepper flakes. Stir very frequently for 2 minutes, stirring the tomato paste into the onions until darker red in color. If it starts to stick or things get too hot, lower the heat to medium.

Step 5

Pour in the wine and scrape up any browned bits stuck to the pot. Simmer for 4 to 5 minutes, stirring occasionally, or until it no longer smells like alcohol.

Step 6

Add the tomatoes, nutritional yeast, bay leaves, salt, and a generous amount of black pepper. Cook at a rapid simmer, stirring occasionally and smashing down on the tomatoes, until the flavors have melded together and it's thick and saucy, 5 to 7 minutes.

Step 7

Remove from the heat and discard the bay leaves. Season to taste with salt and pepper (if tomatoes are very acidic, you may need a bit more sugar).

Step 8

Once it's cooled to room temperature, freeze in two equal batches (~2 ¾ cups / 640g per batch) or in four equal batches (~ 1 ½ cups / 320g per batch).

Step 9

Notes 1. I've given measurements of the aromatics once chopped because there is great variability in the sizes of things like onions and garlic cloves, especially if you live outside of the U.S. (a large onion in the U.S. = a gigantic onion elsewhere). 2. For a richer flavored base, you can use a dry red wine. If you don't consume any alcohol, you can skip this entirely or try using ½ cup (120 mL) of vegetable broth plus 1-2 tablespoons of white wine vinegar. 3. You could also use fresh thyme instead of rosemary. 4. If using sea salt or table salt, use half the amount (¾ teaspoon).

Step 10

Food Processor Shortcut As mentioned in the video, you can save some time on prep and cooking by using this shortcut method. However, the onions can't really brown because of the higher level of moisture, so it won't be quite as flavorful as the original version. 1. Very roughly chop the onions. 2. Smash down on the garlic to remove peels, no need to chop. 3. In a large food processor bowl, layer in roughly half of the prepped onions and garlic. Repeat the layers (layering helps the ingredients mix more evenly). a. NOTE: If your food processor is smaller than 12 cups (2.8 L), pulse everything in two separate batches. 4. Heat a large sauté pan over medium-high heat with the oil. Once hot, add the blitzed aromatics. Cook for about 10 minutes, stirring occasionally, until the moisture has been mostly drawn out and aromatics have softened. 5. Add the tomato paste and herbs, continuing with the recipe as written.