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


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. 


Ingredients

Units Scale
  • 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). 

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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10 Comments

  1. 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 🙂

  2. 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

  3. 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.

  4. 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 😅