---
title: Sun-Dried Tomato Sauce
servings: 4
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/sun-dried-tomato-sauce
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/test-image-46/500
tags: [basics, sun-dried, tomato, vegan, meal-prep]
---

Prepare: @silken tofu{12%oz}, @tubed tomato paste{0.25%cup}, @oil-packed sun-dried tomatoes{2.5%oz}, @oil from sun-dried tomatoes or extra virgin olive oil{2-3%tbsp}(see Note), @small lemon{1}(juiced), @garlic cloves{3}(smashed down to remove skins), @fresh basil{2%cup}, @nutritional yeast{0.25%cup}, @fresh oregano sprigs{1.5%tsp}(leaves stripped or dried oregano), @red pepper flakes{0.25-0.5%tsp}(optional), @Kosher salt and freshly cracked black pepper to taste.

In a high-powered blender, add the silken tofu, tomato paste, sun-dried tomatoes, 2 tbsp sun-dried tomato oil, 1 tbsp lemon juice, garlic, basil, nutritional yeast, oregano, red pepper flakes (if using), 3/4 tsp kosher salt, and black pepper to taste. Blend until completely smooth and thick (if needed, use a blender tamper to get things moving).

Taste, adding more lemon juice for tang, more oil for richness, or salt/pepper as needed.

Store in a labeled, airtight container in the fridge for up to 4 days.

> If you don’t love sun-dried tomato flavor, use olive oil.