2 tablespoons dry red wine
2 tablespoons olive oil
2 tablespoons balsamic vinegar
8 ounces portobello mushrooms, halved
2 red, orange, or yellow bell peppers, sliced
1 large onion, sliced
1 head garlic, cloves whole but peeled
3 ounces pitted green olives, drained
3 ounces kalamata olives, drained
2 tablespoons capers, drained
3 (28 ounce) cans crushed tomatoes, divided
3 bay leaves
1 tablespoon vegan Worcestershire sauce
1 tablespoon smoked paprika
1/4 teaspoon hickory smoke powder or liquid
1 (6 ounce) can tomato paste
handful fresh parsley, chopped
dried basil, to taste
dried oregano, to taste
salt and pepper, to taste
spicy red pepper, to taste
sweetener, to taste
lemon juice, to taste
dry red wine, to taste
nutritional yeast, to taste, optional
1. Combine olive oil, red wine, and balsamic vinegar. This is what your veggies will be tossed with before grilling. Toss mushrooms, peppers, garlic, and onion in olive oil mixture, and grill until slightly charred.
2. In a stockpot, combine grilled veggies, olives, capers, and one can tomatoes. Using an immersion blender (stick blender), break up the mix until your desired level of chunkiness is achieved. Stir in 2 more cans tomatoes, bay leaves, smoked paprika, Worcestershire sauce, and hickory smoke.
3. Simmer (covered) for30 minutes or so, then add tomato paste. Season with herbs, sweetener, lemon juice, red wine, salt, pepper, and nutritional yeast. Simmer a few more minutes to develop flavors. This can also be made in a slow cooker (crockpot). Like most sauces, this is best made a day in advance and it freezes well.
Source of recipe: I wrote this recipe.