Homemade Tomato Sauce with Fava Beans (The Beans So Nice, You Shell Them Twice!)

I am a huge fan of the easy, ten minute tomato sauce a la Jamie Oliver. His recipe is brilliant and can be used as pasta sauce, pizza sauce, or tomato soup. Rad, right?

I don’t strain it… I just blend it together and use all of it (I also add some thai chili in with the garlic at the beginning), but you get the idea. Anyway, I usually always use this method for tomato sauce… but not last night!

Yesterday I realized the fridge had accumulated a large number of Roma tomatoes. I’d been to the farmers market and Fairway and ended up with a nice little stash of the guys. Chef B’friend also remembered we had acquired a good amount of fava beans and had a brilliant idea. Time to make a vegan pasta dish! (Check that your pasta doesn’t contain egg… some do. If you’re not worried about the egg, then use whatever you want.)


How to make Chef B’Friend’s Ziti and Homemade Tomato Sauce with Fava Beans:


  1. Your pasta of choice (Check the ingredients. Semolina pasta is pretty killer for this recipe.)
  2. A lot of fava beans
  3. Tomatoes
  4. Garlic
  5. Chili
  6. EVOO
  7. Salt
  8. Pepper
  9. Basil
  10. White wine vinegar
  11. Balsamic vinegar (optional)
  12. Nutritional yeast


1.) Start out with a good amount of tomatoes.


2.) Boil the tomatoes for 30 seconds (blanching the tomatoes.)


3.) Remove the tomatoes from the water and peel the wrinkled outer-skin off.

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4.) Chop garlic and chili. Put some EVOO in the pan (just enough to lightly cover the chili and garlic.) After the EVOO has a little heat, throw the garlic and chili in. IMG_0411 IMG_0413 IMG_0412

5.) Plop the tomatoes in the pan with the garlic and chili.


6.) Now, at this point, you can cook these babies on low for a long time, or put them in the oven for hours to cook… but last night, we were in a hurry. Chef B’friend put the contents of the pan into the blender and blended.

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7.) Back into the pan! Add some balsamic vinegar to sweeten it a little (if you want.) Add some salt. Add some white wine vinegar. Add come chopped basil. Do make sure you taste it before seasoning to see what it needs. Don’t just throw salt in your food. It’s rude!IMG_0417 IMG_0418IMG_0429

8.) Let it simmer and season. When you’re done, it’s done! Now, on to the fava beans. (Now would be a good time to get your pasta into some boiling water to cook.)


9.) Open the fava beans (I use a knife to pierce the seam, then open the pod.)


10.) Pick out the beans (make sure to pick off that little umbilical cord thing that connects them to the pod.)


But wait… you’re not done! You’ll have to shell the beans AGAIN! They’re the beans so nice, you shell them twice!

11.) The smooth coat on each bean needs to go, so pop them in boiling water for a minute. (You can also steam them.)


12.) Strain beans. Pierce outer skin and shell the beans. (Throw away outer skins.)



13.) Now, combine your pasta, pasta sauce, and twice-shelled beans. Garnish with nutritional yeast (instead of parmesan cheese) and some torn basil. IMG_0431 IMG_0432

Everyone and their mother has a different fabulous recipe for tomato sauce. What’s yours? Leave a comment! 

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