Vegan Friendly Pomodoro Sauce

Description

This recipe is for a simple Pomodoro sauce! There's lots of room for customization and additions, one of my favorites is adding toasted pine nuts... mmmm!
I first found this recipe in Katheryn Nicolai's book "Nothing Much Happens" and adjusted it to my personal tastes. This recipe follows my personal adjustments, I hope you enjoy-
Buon appetito!~

Serves: 3
Prep time: 5 min
Cook time: 20 min

Ingredients

• 1 800g can of whole San Marzano tomatoes (technically any brand of whole peeled tomatoes work, but I recommend San Marzano)
• 5 tbsp of quality extra virgin olive oil
• 1/3 yellow onion, thinly sliced
• 1/4 tsp salt, to taste
• Fresh basil (optional)
• Pine nuts** (optional)
• Al dente spaghetti for serving

Steps

1. Empty your can of tomatoes into a large bowl and crush the whole tomatoes with your hands (make sure to wash your hands first!)
2. Heat your pan over medium heat, once heated, add your olive oil and sliced onion
3. Cook the onion slices until they are translucent and have some color
4. Add your now crushed tomatoes into the pan along with 1/4 tsp of salt (optional: tear and add in your basil leaves in this step)
5. Lower your heat to low and cook for 20-25 minutes (optional: cover your pan for a thinner sauce)
6. Serve over pasta and add vegan-friendly toppings of your choice!

1. Take 2 tbsp of pine nuts and add to a pan over medium heat
2. Toast the nuts and shake the pan intermittently for approx. 8-10 min
3. Serve fresh over your dish!