Recipe adapted from Marcella Hazan's Tomato Sauce With Onion & Butter. I wanted to try a healthier alternative to butter and thought the combination of olive oil, nutritional yeast and garlic might do the trick. The red pepper was added just because I like a little heat. It turned out well and tastes great with both pasta and riced cauliflower. It's even better the next day if you store overnight in the refrigerator and let the flavors blend. —Kelley
Can whole plum tomatoes, chopped
red pepper flakes
sea salt (to taste)
In This Recipe
Place a 12" pan over medium-high.
Add Olive Oil, tomatoes, nutritional yeast, garlic, red pepper and onion halves to the pan. Add sea salt to preference.
Stirring occasionally and using a wooden spoon to crush the tomatoes as they soften, allow mixture to cook for 45 minutes.
Remove from heat. Remove and discard onion. Serve over pasta, riced cauliflower, etc.