Ingredients
- 3 tbsp olive oil
- 5 garlic cloves, minced, more or less to taste
- 3 cans (28 oz each) peeled or diced tomatoes
- 2 tsp dried oregano, or fresh if available
- 1½ tbsp sugar
- 2 tsp salt, or to taste
- 1 tsp red pepper flakes, or to taste
- 1 cup roughly chopped fresh basil, plus more for serving
- 2 tbsp nutritional yeast
- Splash of soy sauce or tamari
- 5 tbsp tomato paste, optional
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat a large pot over medium-low heat. Add the oil and garlic and sauté briefly for 1 minute, stirring frequently, until barely golden.
Step 2
Add the tomatoes, oregano, sugar, salt, and red pepper flakes.
Step 3
Bring to a simmer over medium heat, then reduce the heat to low and simmer uncovered for at least 1 hour, or up to 2 hours, stirring occasionally.
Step 4
Add the basil and cook for 5 minutes more.
Step 5
Taste and adjust the flavor with more salt, oregano, basil, red pepper flakes, sugar, or soy sauce.
Step 6
Add nutritional yeast and tomato paste if desired for more depth and richness.
Step 7
If the sauce becomes too thick, thin with a little water.
Step 8
Serve with pasta and top with fresh basil, vegan Parmesan, red pepper flakes, or nutritional yeast.
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