Vegan breakfast burritos have everything you need for a complete breakfast in one convenient package, plus Tex-Mex flavours to make them delicious. You’ll love this freezer-friendly meal prep breakfast!
Introducing my favourite make-on-the-weekend-for-the-entire-week-meal: vegan breakfast burritos. Whip these up when you’ve got time on the weekend and breakfast is ready to grab-and-go all week long.
In each blissful bite, you get a mix of sautéed mushrooms, onions, and bell peppers, creamy vegan scramble, plant-based cheese and zesty salsa, all in a tortilla shell. If savoury breakfasts and Mexican food are your fave, these vegan breakfast burritos will become your new go-to!
Why You’ll Love This Vegan Breakfast Burritos Recipe
- Easy weekday breakfasts . Whether you are a busy mom, someone who doesn’t have a lot of time in the morning, or just a human being who probably doesn’t want to have to cook breakfast every single day, vegan breakfast burritos will be perfect for you.
- Bold Tex-Mex flavours . The sautéed veggies give fajita vibes, salsa adds some brightness, and the scrambled vegan egg makes certain that this is a protein-packed breakfast.
- Totally customisable . You could add tomatoes, swap out the mushrooms, omit the vegan cheese, and tailor these breakfast burritos to your tastes. I share some ideas below, too!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You’ll need some for cooking the scramble, some for the veggies, and more for making your vegan breakfast burritos crispy on the outside.
- Just Egg – Or another vegan egg substitute.
- Non-dairy milk – Any kind you like as long as it’s unflavoured and unsweetened.
- Salt and pepper
- Vegetables – Onion, bell pepper, and sliced mushrooms.
- Vegan Greek yogurt – Or plain vegan yogurt . Vegan sour cream is also an option.
- Garlic powder
- Tortillas – Make sure they’re burrito-size so they can fit all your fillings!
- Salsa – Your favourite store-bought variety, or try homemade pineapple salsa or restaurant-style blender salsa .
- Shredded vegan cheese – Cheddar or pepper jack would both work well with the flavours in this recipe.
How to Make Vegan Breakfast Burritos
- Scramble the vegan egg. Warm the oil in a skillet set over medium heat. Add the vegan egg, salt, pepper, and a splash of non-dairy milk and scramble until set.
- Cook the vegetables . In another skillet set over medium-high heat, cook the onion, bell pepper, and mushrooms in oil for 5 to 7 minutes, or until the onions are translucent.
- Make the crema. Whisk together the vegan yogurt and garlic powder.
- Assemble. Spread a tablespoon of the yogurt mixture onto each tortilla, leaving a bit of space around the edges. Add the vegan scramble, vegetables, a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas.
- Toast . In a large pan set over medium heat, warm a teaspoon of oil per burrito. When the pan is hot, add the burritos to the pan seam-side-down. Heat for 2 minutes on each side to toast, then serve.
Tips for Success
- Know how to roll a burrito . To roll your vegan breakfast burritos, fold the sides of the tortilla towards the centre, then roll tightly starting from the bottom.
- Use a chunky salsa . To keep your breakfast burritos from getting soggy, use a chunky salsa instead of one that’s liquid-y.
- Reuse one of the skillets . So you don’t have to wash three pans, wipe one clean after sautéing the vegetables or scrambling the vegan eggs and use it again to toast your burritos.
Variations
- Use tofu scramble . Instead of Just Egg, follow my fluffy tofu scramble or southwestern tofu scramble recipe.
- Add beans . Black beans or pinto beans would be a great addition to these breakfast burritos for added fibre and protein.
- Spice it up . Add some diced jalapeños, hot salsa, or a sprinkle of cayenne pepper for some extra heat.
- Make it traditional . Skip the salsa and yogurt, add more cheese and vegan bacon for a more traditional breakfast burrito.
How to Store Leftovers
Wrap leftover vegan breakfast burritos in foil or transfer them to an airtight container. They’ll last in the fridge for up to 3 days; reheat them in the microwave until warmed through.
Freezing and Reheating Instructions
After preparing the burritos, place them in a zip-top freezer bag and set it flat in the freezer. Use within 2 weeks.
To serve, prick with a fork a few times and microwave for 3 minutes, or heat in the toaster oven at 350ºF for 6-8 minutes, or until warmed through.
More Vegan Breakfast Recipes
- Baked Banana Bread Oatmeal Cups
- Pumpkin Cream Cheese Muffins
- Vegan Breakfast Pizza
- Easy Vegan Quiche
- Vegan Breakfast Peach Cobbler
Ingredients
- 3 tablespoons olive oil , for frying up JUST Egg – feel free to lessen this amount if desired
- 7 Just Eggs OR 1 ⅓ cups tofu scramble , 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
- dash of non-dairy milk , per JUST Egg
- salt , to taste
- pepper , to taste
- 1 tablespoon olive oil
- 1/2 large onion , chopped
- 1/2 large bell pepper , diced (I mixed red and green)
- 3 tablespoons mushrooms , sliced
- 6 tablespoons Greek vegan yogurt , or plain vegan yogurt
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas
- 6 tablespoons salsa
- 6 tablespoons shredded vegan cheese
- 7 teaspoons olive oil , for pan-frying burritos at the end
Instructions
Eggs
- In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you’re using tofu scramble, prepare it here also using my tofu scramble recipe .
Seasonings
- While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
- Mix the vegan greek yogurt and the garlic powder together. Set aside.
Assemble
- Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
- In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it’s sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
- Cut in half and serve immediately.
TO FREEZE
- After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it’s still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.
Notes
Vegan breakfast burritos have everything you need for a complete breakfast in one convenient package, plus Tex-Mex flavours to make them delicious. You’ll love this freezer-friendly meal prep breakfast!
Introducing my favourite make-on-the-weekend-for-the-entire-week-meal: vegan breakfast burritos. Whip these up when you’ve got time on the weekend and breakfast is ready to grab-and-go all week long.
In each blissful bite, you get a mix of sautéed mushrooms, onions, and bell peppers, creamy vegan scramble, plant-based cheese and zesty salsa, all in a tortilla shell. If savoury breakfasts and Mexican food are your fave, these vegan breakfast burritos will become your new go-to!
Why You’ll Love This Vegan Breakfast Burritos Recipe
- Easy weekday breakfasts . Whether you are a busy mom, someone who doesn’t have a lot of time in the morning, or just a human being who probably doesn’t want to have to cook breakfast every single day, vegan breakfast burritos will be perfect for you.
- Bold Tex-Mex flavours . The sautéed veggies give fajita vibes, salsa adds some brightness, and the scrambled vegan egg makes certain that this is a protein-packed breakfast.
- Totally customisable . You could add tomatoes, swap out the mushrooms, omit the vegan cheese, and tailor these breakfast burritos to your tastes. I share some ideas below, too!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You’ll need some for cooking the scramble, some for the veggies, and more for making your vegan breakfast burritos crispy on the outside.
- Just Egg – Or another vegan egg substitute.
- Non-dairy milk – Any kind you like as long as it’s unflavoured and unsweetened.
- Salt and pepper
- Vegetables – Onion, bell pepper, and sliced mushrooms.
- Vegan Greek yogurt – Or plain vegan yogurt . Vegan sour cream is also an option.
- Garlic powder
- Tortillas – Make sure they’re burrito-size so they can fit all your fillings!
- Salsa – Your favourite store-bought variety, or try homemade pineapple salsa or restaurant-style blender salsa .
- Shredded vegan cheese – Cheddar or pepper jack would both work well with the flavours in this recipe.
How to Make Vegan Breakfast Burritos
- Scramble the vegan egg. Warm the oil in a skillet set over medium heat. Add the vegan egg, salt, pepper, and a splash of non-dairy milk and scramble until set.
- Cook the vegetables . In another skillet set over medium-high heat, cook the onion, bell pepper, and mushrooms in oil for 5 to 7 minutes, or until the onions are translucent.
- Make the crema. Whisk together the vegan yogurt and garlic powder.
- Assemble. Spread a tablespoon of the yogurt mixture onto each tortilla, leaving a bit of space around the edges. Add the vegan scramble, vegetables, a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas.
- Toast . In a large pan set over medium heat, warm a teaspoon of oil per burrito. When the pan is hot, add the burritos to the pan seam-side-down. Heat for 2 minutes on each side to toast, then serve.
Tips for Success
- Know how to roll a burrito . To roll your vegan breakfast burritos, fold the sides of the tortilla towards the centre, then roll tightly starting from the bottom.
- Use a chunky salsa . To keep your breakfast burritos from getting soggy, use a chunky salsa instead of one that’s liquid-y.
- Reuse one of the skillets . So you don’t have to wash three pans, wipe one clean after sautéing the vegetables or scrambling the vegan eggs and use it again to toast your burritos.
Variations
- Use tofu scramble . Instead of Just Egg, follow my fluffy tofu scramble or southwestern tofu scramble recipe.
- Add beans . Black beans or pinto beans would be a great addition to these breakfast burritos for added fibre and protein.
- Spice it up . Add some diced jalapeños, hot salsa, or a sprinkle of cayenne pepper for some extra heat.
- Make it traditional . Skip the salsa and yogurt, add more cheese and vegan bacon for a more traditional breakfast burrito.
How to Store Leftovers
Wrap leftover vegan breakfast burritos in foil or transfer them to an airtight container. They’ll last in the fridge for up to 3 days; reheat them in the microwave until warmed through.
Freezing and Reheating Instructions
After preparing the burritos, place them in a zip-top freezer bag and set it flat in the freezer. Use within 2 weeks.
To serve, prick with a fork a few times and microwave for 3 minutes, or heat in the toaster oven at 350ºF for 6-8 minutes, or until warmed through.
More Vegan Breakfast Recipes
- Baked Banana Bread Oatmeal Cups
- Pumpkin Cream Cheese Muffins
- Vegan Breakfast Pizza
- Easy Vegan Quiche
- Vegan Breakfast Peach Cobbler
Ingredients
- 3 tablespoons olive oil , for frying up JUST Egg – feel free to lessen this amount if desired
- 7 Just Eggs OR 1 ⅓ cups tofu scramble , 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
- dash of non-dairy milk , per JUST Egg
- salt , to taste
- pepper , to taste
- 1 tablespoon olive oil
- 1/2 large onion , chopped
- 1/2 large bell pepper , diced (I mixed red and green)
- 3 tablespoons mushrooms , sliced
- 6 tablespoons Greek vegan yogurt , or plain vegan yogurt
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas
- 6 tablespoons salsa
- 6 tablespoons shredded vegan cheese
- 7 teaspoons olive oil , for pan-frying burritos at the end
Instructions
Eggs
- In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you’re using tofu scramble, prepare it here also using my tofu scramble recipe .
Seasonings
- While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
- Mix the vegan greek yogurt and the garlic powder together. Set aside.
Assemble
- Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
- In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it’s sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
- Cut in half and serve immediately.
TO FREEZE
- After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it’s still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.
Notes
Vegan Breakfast Burritos
Ingredients
- 3 tablespoons olive oil for frying up JUST Egg - feel free to lessen this amount if desired
- 7 Just Eggs OR 1 ⅓ cups tofu scramble 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
- dash of non-dairy milk per JUST Egg
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 1/2 large bell pepper diced (I mixed red and green)
- 3 tablespoons mushrooms sliced
- 6 tablespoons Greek vegan yogurt or plain vegan yogurt
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas
- 6 tablespoons salsa
- 6 tablespoons shredded vegan cheese
- 7 teaspoons olive oil for pan-frying burritos at the end
Instructions
Eggs
- In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you’re using tofu scramble, prepare it here also using my tofu scramble recipe .
Seasonings
- While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
- Mix the vegan greek yogurt and the garlic powder together. Set aside.
Assemble
- Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
- In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it’s sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
- Cut in half and serve immediately.
TO FREEZE
- After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it’s still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.
Notes
Nutrition
Vegan Breakfast Burritos https://jessicainthekitchen.com/mexican-breakfast-burritos/ March 27, 2024
Once you know how to make this easy homemade tomato sauce , you’ll want to use it in everything! Roasted garlic and fresh, sun-ripened tomatoes are a match made in heaven.
After experiencing tomato sauce in Italy for the first time, I was blown away by the flavour difference between the Italian version and what I was used to eating at home. I knew then that I would have to start making it from scratch.
Friends, this homemade tomato sauce recipe will change the way you make your pasta, pizza, even your tomato soup. You will want to spoon it from the pot right into your mouth, it’s just that good.
I make no claims that this is “authentic” in any way, but I do promise that it is insanely delicious.
Why You’ll Love This Homemade Tomato Sauce Recipe
- Layers of flavour . Tomato sauce is simple on its face, but a GOOD tomato sauce has layers of complexity and this recipe delivers. From the caramelized garlic to the bright red wine vinegar and ample amount of basil, this sauce has a depth of flavour that is unparalleled.
- Versatile . You’ll love how versatile this homemade tomato sauce is. Add it to your pasta for an easy weeknight dinner, spread it on pizza dough , or even use it as a base for soups and stews. The possibilities are endless!
- Great for meal prep . This recipe makes a big batch of sauce, so you can have it on hand for future meals. It also freezes well, so make a double batch and save some for later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need a whole head of garlic, but don’t panic! Roasting mellows the garlic flavour a great deal, so it doesn’t overpower this homemade tomato sauce.
- Extra-Virgin Olive Oil
- Onions – These help form the base of flavour in your sauce.
- Red wine vinegar – A touch of vinegar adds some brightness.
- Tomatoes – I like to use ripe plummy tomatoes like Roma, as they have fewer seeds.
- Salt and pepper
- Dried oregano – Or use chopped fresh oregano if you happen to have it on hand.
- Fresh parsley
- Fresh basil – You can mince this finely so it’s evenly distributed, for slice it for more concentrated bursts of basil flavour.
Do I Need to Peel Tomatoes to Make Tomato Sauce?
Because I puree the tomato sauce with a blender , I leave the skin on my tomatoes. Peeling tomatoes is a bit tedious, but if you prefer not to eat your sauce with any bits of peel in it, then you can cut an X into the end of each tomato, submerge them in boiling water for a minute, then transfer them to an ice bath before peeling.
How to Make Homemade Tomato Sauce
- Roast the garlic . You can make roasted garlic in the oven or try air fryer roasted garlic .
- Sauté the onion . Warm the olive oil in a large pot set over medium-high heat. Once it’s shimmering, add the onion and cook for about 5 minutes or until golden brown, stirring often.
- Add the tomatoes . Stir the vinegar into the pot, followed by the tomatoes. Cover and cook for 8 minutes.
- Season . Reduce the heat to medium and stir in the salt, pepper, oregano, parsley, and roasted garlic.
- Simmer . Reduce the heat to medium low and simmer, partially covered, for 30 minutes or up to an hour.
- Puree . Remove the pot from the heat and blend the sauce with an immersion blender .
- Finish . Stir in the basil. Serve homemade tomato sauce right away, or store it in the refrigerator or freezer.
Tips for Success
- Get a head start. You can roast the garlic a day or two before making homemade tomato sauce and refrigerate it until you’re ready to start on this recipe.
- No immersion blender? No problem . If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- Add the basil last . Basil has such a strong flavour and scent, but it loses that during the simmering process. For best results, always add it at the end of the cooking time.
- Allow the sauce to cool . You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop.
Variations
- Feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use red wine or even white wine instead of the red wine vinegar.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
- After blending the sauce, you can stir in olives, capers, sautéed mushrooms, or sautéed green bell peppers for extra flavour and texture.
Serving Suggestions
Spoon this homemade tomato sauce over vegan spaghetti and meatballs or use it for vegetable lasagna , vegan stuffed shells , or vegan chicken parm sandwiches . Don’t forget the roasted garlic bread to sop up every last bit from your plate!
How to Store
Refrigerate homemade tomato sauce in mason jars for 5 to 10 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I love stocking this homemade tomato sauce in the freezer! You can freeze it in airtight containers or freezer bags; lay them flat in the freezer and you can stack them to maximize space. They’ll keep for up to 6 months.
Thaw freezer bags of sauce in a bowl of hot water or in the refrigerator overnight, then reheat according to the instructions above.
More Kitchen Basics Recipes
- Vegan Sour Cream
- How to Make Vegetable Broth with Veggie Scraps
- Vegan Butter
- How to Caramelize Onions
- How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
Ingredients
- 1 large head garlic , about 10 cloves + drizzle of olive oil
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions , chopped
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes , washed, stems removed and chopped
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil , chopped (use as much or as little as you like, but don’t go over like 1/4 cup)
Instructions
- Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
- In a pot over medium high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium high. Steam the tomatoes for 8 minutes – this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
- Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
- Reduce heat to medium low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should dissolve right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
- Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!
Notes
- This recipe is vegan and gluten free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
- You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use fresh red wine or even white wine instead of the red wine vinegar.
- If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
