Ingredients
- 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best)
- med. finely chopped onion
- 5 finely chopped garlic cloves
- enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan
- salt (to taste)
- 1/2 teaspoon crushed red pepper
- 3 Tablespoons oregano
- 2 tablespoons bazil
- a pinch of thyme
- a whole bayleaf
- 1 teaspoon vegan sugar.
- 1/2 cup finely chopped bell pepper and/or mushrooms (optional)
- 1/2 cup of vegan red wine
Ingredients (use vegan versions):
This isn''t exactly Grandma''s recipe, but it''s close (she was adorable and a great cook). I''ve simplified it just a bit.
Take 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best). Process in a blender until liquid. Set aside.
Saute 1 med. finely chopped onion and 5 finely chopped garlic cloves in enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan.
Add tomatoes (carefully; the oil will splatter). Stir.
Add 1 small can tomato paste; use a little warm water to remove stuck paste from can and add the water to the sauce.
Add salt (to taste); 1/2 teaspoon crushed red pepper; 3 Tablespoons oregano; 2 tablespoons basil; a pinch of thyme; a whole bayleaf; 1 teaspoon vegan sugar.
(Optional add 1/2 cup finely chopped bell pepper and/or mushrooms)
Stir well over med-high heat until sauce just comes to a boil. Lower heat. Simmer 1 hour.
While the sauce is simmering, add 1/2 cup of vegan red wine.
This should give you enough sauce for several meals. Freezes very well, but don''t use a plastic container--the sauce will stain the container.