Tomato sauce is a foundation of countless cuisines, but when crafted with care, it becomes far more than just a base. This fine dining vegan tomato sauce transforms simple ingredients into a luxurious experience—deeply flavourful, aromatic, and elegantly balanced.
Whether you’re preparing handmade pasta, a plant-based lasagne, or a grilled vegetable platter, this tomato sauce elevates the entire dish. With the use of traditional soffritto, fresh herbs, and a blend of both fresh and canned tomatoes, this recipe honours Italian culinary techniques while remaining entirely plant-based and dairy-free.
What Makes This Vegan Tomato Sauce So Special
At the heart of this sauce is soffritto—a humble Italian technique that involves slowly cooking finely diced onion, carrot, and celery in olive oil until golden and sweet. This base builds depth and umami without needing any meat or cheese. From there, the sauce gains complexity through layers of garlic, fresh herbs, white wine, and a careful blend of tomato types for richness and brightness.
The use of both fresh cherry tomatoes and high-quality canned San Marzano tomatoes ensures the sauce has dimension: a fresh, bright top note balanced by the deep, velvety body that only slow-cooked canned tomatoes can provide. Finished with a touch of balsamic vinegar and a drizzle of fruity olive oil, the final result is refined, rich, and restaurant-worthy.
Slow Cooking for Fine Dining Flavour
The true elegance of this sauce lies in the slow, deliberate process. Fine dining isn’t about complexity for the sake of it—it’s about extracting the best out of every ingredient. That’s why this sauce simmers gently for close to an hour, allowing flavours to meld and concentrate. Fresh herbs like basil, oregano, and thyme infuse the sauce with warmth and aroma, while a splash of dry white wine adds acidity and lift.
To bring this sauce into the fine dining realm, pay attention to the finish. A rustic presentation leaves the vegetables and herbs intact, but for a smooth and elegant plating, blend the sauce and strain it for a glossy, luxurious texture.
Serving Suggestions for a Restaurant-Level Dish
This sauce pairs beautifully with a range of dishes beyond just pasta. Consider these fine dining applications:
- Spoon over creamy vegan polenta with grilled mushrooms
- Toss with fresh tagliatelle and finish with pine nut crumble
- Use as the base for a layered aubergine mille-feuille
- Plate with seared tofu or tempeh, garnished with microgreens
Finish with a drizzle of high-quality olive oil, a chiffonade of basil, or even a few toasted breadcrumbs for texture. The result is sophisticated, satisfying, and entirely plant-based.
A Must-Have in Your Plant-Based Kitchen
A tomato sauce this well-balanced is more than a staple—it’s a signature. Whether you’re an aspiring plant-based chef or simply looking to elevate your everyday cooking, this vegan tomato sauce delivers depth, character, and that unmistakable touch of fine dining finesse.
The Special Tomatosauce for special occasions
Ingredients
- 30 ml extra virgin olive oil plus more to finish
- 1 small yellow onion finely diced (approx. 100 g)
- 1 medium carrot peeled and finely diced (approx. 80 g)
- 1 celery stalk finely diced (approx. 70 g)
- 3 garlic cloves minced
- 1 pinch red chilli flakes optional
- 200 g fresh cherry tomatoes halved
- 400 g canned San Marzano whole peeled tomatoes
- 60 ml dry white wine
- 5 ml balsamic vinegar
- 15 g tomato paste
- 2 sprigs fresh thyme
- 1 small bunch fresh basil separate stems and leaves
- 1 sprig fresh oregano
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a heavy-bottomed saucepan over medium heat.
- Once the oil has nearly reached its smokepoint, fry half of the basil, and all the garlic in the oil. Once its fragrant (30 Seconds max) strain the everything.
- Add half of the Aromaoil to a pot and add the onion, carrot, and celery. Cook slowly, stirring occasionally, for 10–15 minutes, until softened and golden. This is your soffritto—the foundation of flavour.
- If you like it spicy, add now the chilli flakes, and sauté for 1 minute until fragrant.
- Stir in the tomato paste, add the strained basil and garlic and cook for another minute to deepen its flavour.
- Deglaze the pan with the white wine, scraping up any caramelised bits. Let simmer for 2 minutes.
- Add the cherry tomatoes and canned San Marzano tomatoes, crushing the canned tomatoes by hand or with a spoon.
- Stir in the balsamic vinegar, thyme, basil stems, and oregano. Season with salt and pepper.
- Lower the heat and let the sauce simmer gently, uncovered, for 45–60 minutes, stirring occasionally. Add a splash of water if it reduces too quickly.
- Remove the herb stems. For a smooth sauce, blend and strain. For a rustic look, leave as-is.
- Finish with a drizzle of extra virgin olive oil and fresh basil leaves before serving.