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
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.
Bring to a simmer and cover. Cook for 30 minutes, stirring occasionally.
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.
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.
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).