Pasta Sauce


2 diced tomatoes, preferably Roma
1 small clove garlic, finely chopped
1/4 small, white onion, finely chopped
Dried Greek oregano
Sea salt
Freshly cracked black pepper
2 or 3 finely shredded fresh sweet basil leaves
¼ cup red wine
1 16 ounces can pureed Italian tomatoes, the best you can buy
2 or 3 dashes of dried red pepper chili flakes
1 tablespoon of vegan butter
EVOO (extra virgin olive oil)


In a large skillet, heat the EVOO until it is hot, but not smoking, about 1minute.  Add the diced tomato, garlic, onion and sauté until the tomatoes and onion is soft, about 2-3 minutes. Add all of the rest of the ingredients.  Turn the heat down to simmer. Simmer for about 10 minutes.  Add the vegan butter and stir to melt.


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Michele Quiles

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