Ingredients (use vegan versions):
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 - 4 shallots (not scallions), finely chopped
- 3 cloves garlic, minced (or more to your taste)
- 3/4 cup vegan white wine
- 2 19 oz. (500 ml) cans plum tomatoes, crushed in food processor
- 2 heaping tablespoon hot banana peppers, chopped
- 1 cup vegetable broth
- 1 heaping tablespoon tomato paste
- 1 heaping tablespoon vegan brown sugar
- 2 - 3 teaspoon crushed red pepper flakes
- salt and freshly ground black pepper to taste
Directions:
In a large, heavy saucepan on high heat, cook onion, shallot
and garlic in oil.
When onions are soft, add vegan wine.
Simmer rapidly until most of the vegan wine has evaporated.
Add tomatoes and all other ingredients.
Reduce heat to a simmer and let simmer an hour or two,
stirring occasionally, until flavours have blended and sauce
has reached desired consistency.
Season with salt and pepper, and if sauce is acidic, add a
little extra brown vegan sugar.
Serve over your favourite pasta.
Notes:
- This is quite hot, so you may wish to begin with 1 tsp red
pepper flakes and add more to taste.
- I usually use one can of "Primo" brand tomatoes and a can
of "Aylmer's Tomatoes with Herbs and Spices". These brands
have a nice flavour.
- Recipe makes quite a lot. Lasts about 2 weeks in the
fridge, can be used for all kinds of things (burrito sauce,
etc.) and it's terrific for freezing.
Serves: 12
Preparation time: 20
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