Ingredients (use vegan versions):
- 2 16 ounce cans of plain diced tomato (not seasoned)
- Italian seasoning
- basil
- 5 large cloves of garlic
- olive oil
- salt
- balsamic vinegar
- vegan sugar
- crushed red pepper flakes
- 1 16 ounce can large black olives
Directions:
Puree cans of tomato in blender.
Open olives, reserve about 1/2 cup
of the olive juice. Chop olives to itty
bitty pieces.
Pour the 1/4 cup of olive juice into
the puree tomato mixture.
Over med-low heat: pour about 1/4
(or more ) + cups of olive oil into
pan. Add all of the garlic (crushed), a
few heaps of Italian seasoning, a few
heaps of basil, and as much crushed red
pepper as you can stand, then sauté.
BE careful Not to brown the garlic. or
else you will be very sad.
Add the tomato puree to mixture, and
turn up heat slightly so it boils
slightly.
Add olives and 1/4 cup remaining
olive juice to pan, sprinkle with some
vegan sugar ( a good dash will do ), add
about 1.5 tablespoons of balsamic
vinegar, stir and then cover it up. Let
it simmer on LOW heat for about 30
minutes or more.
cook some pasta and pour it on top. It
is so good, I don't know what to do.
***I never measure out how much
seasoning I use. I just add to taste
and according to common sense. Also, Go
easy on the salt, once the olives
simmer in it tends to salt it up quite
nicely.
Please be generous with the garlic and
olive oil... ok bye
Serves: 3 or 4
Preparation time: 30 to 40 mins
quick
|
