2 large cans of crushed tomatoes
at least 8 cloves of garlic
2 tablespoons of extra virgin olive oil
fresh ground pepper to taste
salt to taste
2 teaspoons of Italian seasoning (more or less to your liking)
at least 2 teaspoons of crushed red pepper flakes
1/2 teaspoon of sugar (optional - you may want if your cans of tomatoes are too acidic)
3 tablespoons of nutritional yeast
1 tablespoon of vegan soy butter (I use Soy Garden)
2 handfuls of fresh basil
4 roma tomatoes chopped
2 teaspoons of pesto paste, optional
1 can full of water
Mince the garlic. Over medium heat combine the olive oil and the garlic. Let sweat just until you start to really smell the garlic. Add the chopped tomatoes and stir, let them cook for a few minutes until soft, and then add both cans of tomatoes, fill up one of those cans with water and pour that in. Add the Italian seasoning and salt and pepper. With the seasoning, I like to rub it between my palms before I put it in the sauce, to break up any chunks, and make the seasoning finer. Turn down the heat and cover, let it simmer for 30 minutes, stir occasionally. Taste the sauce every now and then to see if it needs salt or pepper. After it has simmered for 30 minutes, add the soy butter and sugar, if you have the pesto paste, now is the time to add it and stir. Cover and let simmer for another 30 minutes, stirring occasionally. After 30 minutes, add the nutritional yeast and stir, this will thicken the sauce and you may need to add a little water, if you like your sauce a bit more viscous. Stack the basil leaves on top of each other and roll them into a bundle, slice the bundle, so you are left with strips of basil. Save a few sprigs for garnish if you like, and add the rest to the sauce. Stir and let cook for a few minutes longer.
Serve with any pasta you like, I like soy ravioli, mini penne, and rigatoni. The best thing about this recipe is you can leave it on all day (any more time you can give it to cook makes the flavor better) or if you are in a rush, turn up the heat, stir continuously and keep an eye on it, and you have yourself a quick and delicious marinara.