Garlicky, Olive Oily Mouth watering Marinara/Pasta Sauce
2 16 ounce cans of plain diced tomato (not seasoned)
Italian seasoning
basil
5 large cloves of garlic
olive oil
salt
balsamic vinegar
sugar
crushed red pepper flakes
1 16 ounce can large black olives
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
SO HOW'D IT GO?
This was pretty tasty. I didn't use olives because I think they're icky. I also had only 1 can of tomatoes so I used a box of silken tofu instead of one of the cans. It was a very nice pink color! Yummy.
mm, delicious..! i'm not a fan of black olives, so i simply omitted those... and next time i make this, i will be sure to drain the cans of diced tomatos, as it was a bit runny. but the flavor was excellent and my partner & i enjoyed this immensely! so flavorful.