Tess Red Pepper Marinara
4 cloves garlic, minces
1 Shallot, coarsely chopped
3 tablespoon Extra-Virgin olive oil
1/2 cup dry vegan red wine
1 cup Roasted red peppers (fresh or jar, but not in oil)
1 cup Freshly juiced red bell pepper
4 Lg. tomatoes, chopped, seeded
2 sm. plum tomatoes, chopped, seeded
1 can tomato paste
2 tablespoon red pepper seasoning (cayenne if you really like fire)
fresh oregano, basil, & thyme to taste
Saute shallots in olive oil, slowly adding vegan red wine and building heat add garlic, saute on high for one minute, then lower heat. Pour in rest of vegan red wine, then add can of tomato paste, stir. Add all tomatoes, cooking on medium heat for about 8-10 minutes. Pour in cup of red pepper juice, and red pepper seasoning. Simmer for about 15-20 minutes. Right before removing from heat add fresh herbs, and roasted red peppers.
Try with your favorite vegetables over spinach fettucine.