Updated: Apr 4, 2019
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.