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

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.