Recipe:  Gammy's Vegetarian Pasta Sauce

Wine Pairing:  Harwood Cabernet Sauvignon

Chef:  Judy Harwood

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


1 medium onion, chopped

1 garlic clove, chopped

1 tsp. (5 ml) olive oil

1 small fresh tomato, chopped

1 cup (250 ml) sun-dried tomatoes, snipped into small pieces with scissors
1/3 pkg. Yves Italian “ground” tofu

1 ¼ cups (300 ml) vegetable stock

1 tbsp. (15 ml) tomato paste

1 bunch fresh basil

Paprika to taste

Sea salt and fresh ground pepper to taste

A few dashes Tabasco to taste


  1. Lightly brown onion and garlic in olive oil and then brown the paprika, (this gives an enhanced toasted aroma to the mix).

  2. Add the tomato, sun-dried tomatoes, ground tofu, other spices and vegetable stock.

  3. Let simmer for about 10 minutes

  4. Thicken with tomato paste.

  5. Wash and chop basil.

  6. Add basil to the sauce about 5 minutes before serving.

  7. Serve on a bed of fusilli, rotini or spagetti.

Yield: 2 servings.