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Red Wine Tomato Pasta Sauce

In this episode of Amber's Out of MoFo Practice, I've created a pasta sauce inspired by the late artist, Amy Winehouse. Winehouse loved the booze so I made sure to include some in this sauce to distract her from the turnip greens I snuck in to the sauce. I imagine Ms. Winehouse was probably a picky eater and would have turned her nose up to anything green that ain't weed; so I minced some greens up super tiny in my food processor because everyone could use a good shot of greens. 

The best thing about homemade pasta sauces is that they really are this customizable without being time consuming. For a long time I only bought premade pasta sauce because somewhere down the road someone, or something, convinced me that the only way to make a tomato based sauce with rich complex flavors was to be trapped in your kitchen stirring for literal hours on end. I've learned my lesson y'all. This quick sauce is rich and complex in flavor and guests will think that it took you 13 hours on a low simmer with constant stirring to accomplish these flavors.

You wanna talk about those flavors? In 30 easy minutes your sauce will be bursting with rich and complex flavor. Just like Amy: her voice was easy on the ears and bursting with flavor, too; she wasn't hurting financially after she hit big and if you've seen the biopic, you'd agree that woman was complex as hell - so double inspired. 

...and going for the triple inspo: I made sure to use homegrown hot house tomatoes. Get it? It's got wine and hot house tomatoes. Wine House tomatoes. Winehouse. Wow, y'all. 

Red Wine Tomato Pasta Sauce

1.75 lbs of tomatoes
2 tbsp olive oil
4 garlic cloves, minced
6 oz turnip greens
1 oz fresh basil, minced
1 tsp salt 
1 tsp pepper
1 tsp red pepper flakes
1/2 c wine
  1. In your blender, puree up your tomatoes. I do the skins and all but you do you right?!
  2. In your fave sauce pot, heat up that olive oil and swirl around your minced garlic until it's aroma is tickling your tastebuds. 
  3. Add in your pureed tomatoes and let simmer for 10 minutes uncovered. 
  4. Add in the rest of the ingredients and simmer covered for 30 minutes. 
  5. Serve any way you want but make sure to sprinkle some vegan parm on that shit (recipe below). 

Pepita Parmesan

1/4 c pumpkin seeds
2 tbsp nutritional yeast
1/4 tsp garlic salt
1/4 tsp thyme
pinch of salt

  1. Pulse it all together in your food processor and start sprinkling.

Other similar dishes you might like:

BandMan's Bomb Spaghetti Sauce
Green Tomato Pasta Sauce
Roasted Red Pepper Sauce
Roasted Tomato Sauce

Up next, I will be sharing a recipe from a cookbook that inspires me. Bet you can't guess what cookbook it is!

ICYMI, I jazzed up some Fried Green Tomatoes with a bomb ass "Crab" Salad made out of Smoked Tofu and Comeback Sauce. You really should try it out. Click HERE

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



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