Ingredients (use vegan versions):
- olive oil
- 1/4 of a large onion, chopped
- 3 garlic cloves, minced
- 2 large tomatoes
- 1 6oz can of tomato paste
- 1 teaspoon of vegan sugar
- Kosher salt and ground pepper
- basil
- vegan red wine, optional
- water
Directions:
Fill a pot with water, filling
it roughly 75% full. Place Tomatoes
in water, ensuring they are
submerged.
Boil water and Tomatoes for
ten minutes.
Using a fork, remove each
Tomato carefully and place in a
colander; run cool water over
tomatoes. The peel will already be
coming off. Remove the rest of the
peel gently. When the tomatoes are
cool enough to touch, remove
the “core.” The tomatoes will fall
apart somewhat with handling. This is
not only okay, it is preferable.
In a large saucepan, heat
olive oil.
Sauté Minced Garlic and
Chopped Onions until the aroma fills
your kitchen.
Spoon in the Tomato Paste.
Place the large chunks of
peeled and boiled Tomato in the
saucepan.
Add the vegan sugar.
Add the Salt and Pepper.
Add Wine if you desire. Or add
Water--just enough to liquify the
sauce a little more.
Stir. Simmer. Let it bubble.
Add Basil—usually about 1/2 a
Teaspoon. Stir and Simmer some more.
Heap this on some spelt pasta
or whatever you enjoy.
This is also amazing when
topped with a mixture of zucchini,
cremini mushrooms, and red peppers
sautéed in olive oil for the length of
time it takes to prepare the sauce.
Serves: 4
Preparation time: Less than 30 minutes.
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