Tomato Sauce

My mother (almost) always makes her tomato sauce for pasta, lasgana, etc. from scratch.  It was a rare occasion growing up that she would open a bottle of pre-made sauce.

She emailed me this recipe a few years ago, and the printed out copy has seen better days. I am adapting her original which includes copious amounts of Parmesan dairy cheese.

3 tablespoons extra virgin olive oil
1 medium onion, chopped fine
4 cloves of garlic, chopped fine
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
2 28 ounce cans red crushed tomatoes, preferably ones with basil
1/2 cup dry red wine
2 tablespoons sugar
1 teaspoon salt
2 tablespoons nutritional yeast
1 can tomato paste
1 (or 2) teaspoons oregano
pinch of thyme
2 (or 2) teaspoons dried basil
1/2 cup fresh basil, sliced into thin chifonade leaves

In a large pot, heat the oil on medium high heat. Add the onions, garlic, red and black pepper and sauté for about 5 minutes, or until the onion is translucent and just starting to brown.

Add the crushed tomatoes, red wine, sugar, salt, nutritional yeast, tomato paste, oregano and thyme. Stir really well and bring the mix to a soft boil, lowering the heat as necessary.

Cook for 20-30 minutes, adjusting the seasonings. Add the dried and fresh basil, and stir well to combine. Cook for another ten minutes and then enjoy!