All I did was add a finely chopped onion to the pan with two Rapunzel Vegan Broth Cubes and 1/4 cup water. Then I added 4 cloves of crushed garlic and the washed and lightly blended (in my Vitamix) cherry tomatoes. I brought them to a boil and then cooked on low heat for probably an hour and a half. I seasoned with 1/2 tsp of salt since we do low sodium. The recipe makes about 3 cups of sauce.
These cherry tomatoes had a ton of little seeds. My husband and I didn't mind them but the kids were not enthusiastic. My oldest daughter thought the seeds made the sauce bitter and my youngest thought there should not be seeds in spaghetti sauce, so I guess I need to figure out how to strain these seeds the next time I make it.
Anyone have any ideas for me?