• 1 onion (diced)
• 2 cloves garlic (minced)
• 1/4 tablespoon dried hot peppers (red)
• 1 can (6 oz.) tomato paste
• 2 cans (8 oz.) tomato sauce
• 1 can (28 oz.) crushed tomatoes in purée
• 1 can (28 oz.) diced tomatoes
• 1 1/2 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1/4 tablespoon fennel seed
• 1 tablespoon vegan sugar
• 2 tablespoon olive oil

Sauté the onion and garlic in the 2 T. of olive oil until the onion becomes translucent. (about 1 min.)

Add the peppers and tomato paste

Add the tomato sauce, and then fill up the empty can with water and mix that in.

Add the crushed and diced tomatoes, simmer to a slow boil on medium heat.

Add the dried parsley, basil, oregano and fennel seed.

Simmer on low for 1-2 hrs. to allow flavors to mix. cover pot with a lid. stir occasionally

Then add the vegan sugar and simmer covered until ready to serve.

Put over vermicelli, angel hair, or penne. (Penne is my favorite.)

Serves: 8

Preparation time: 2 hrs.