This pumpkin tomato sauce is easy to make in under 30 minutes using pantry ingredients. It's also vegan-friendly, gluten-free and has no added sugar. Perfect over pasta, zucchini noodles or even on pizza!
¼teaspoonfine sea salt plus more to taste, if desired
Start by heating olive oil over medium heat in a 3- or 4-quart saucepan.
Add diced shallot and cook for approximately 2-3 minutes, stirring occasionally, until shallot becomes translucent.
Add crushed tomatoes, pumpkin puree, parsley, oregano, nutmeg and kosher salt. Stir to combine.
Cover and cook on medium for 20 minutes.
Turn off the heat and let stand for 2-3 minutes before removing the cover as the sauce will splatter as it cooks due to the thickness. Add more salt to taste, if desired. Stir well before serving.
To pair with pasta: Use 12-16 ounces of traditional or gluten-free pasta, depending on how much sauce to pasta you prefer.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition calculation is for the sauce alone. It does not include any pasta or toppings.