Ingredients
- 3 28-ounce cans peeled tomatoes
- 1 medium onion, finely chopped
- 5 cloves garlic, finely chopped
- Olive oil, enough to cover the bottom of a large non-aluminum saucepan by about 1/4 inch
- 1 small can tomato paste
- Salt to taste
- 1/2 teaspoon crushed red pepper
- 3 tablespoons oregano
- 2 tablespoons basil
- Pinch of thyme
- 1 bay leaf
- 1 teaspoon sugar
- 1/2 cup finely chopped bell pepper and/or mushrooms, optional
- 1/2 cup vegan red wine
Directions
- Blend the peeled tomatoes until smooth and set aside.
- In a large non-aluminum saucepan, sauté the onion and garlic in the olive oil.
- Carefully add the blended tomatoes and stir.
- Add the tomato paste. Rinse the can with a little warm water and add that water to the sauce.
- Stir in the salt, crushed red pepper, oregano, basil, thyme, bay leaf, sugar, and any optional bell pepper or mushrooms.
- Bring just to a boil over medium-high heat, then reduce the heat and simmer for 1 hour.
- Stir in the red wine while the sauce simmers. Remove the bay leaf before serving or storing.