800g (2 cans)peeled crushed or diced tomatoes without salt
120ml (1/2 cup)vegan red wineI used Chianti Classico by Cecchi 2018
1tspchopped fresh oregano
5ml (1 tsp)maple syrup
7g (1 1/2 tbsp)nutritional yeastI used fortified with B12
1tbsproughly chopped fresh basil
Heat olive oil in a pot. Add chilli flakes and toast them.
Lower the heat and add diced tomatoes and wine. Increase the heat and wait for it to boil, then add oregano, maple syrup and salt.
Again lower the heat to medium and cook until the sauce thickens. Mine took about 30 min.
Add nutritional yeast, tomato paste and chopped basil. Cook for 1 min more then turn off the heat.
*Add basil in the last minute of cooking so that it doesn't lose the flavour when it's exposed to heat for too long.*Use fresh not dried oregano and basil for the best taste.*Do not skip on red pepper flakes as they add to the flavour big time.*Constructed with tips from the Minimalist Baker.