3 tablespoons pure olive oil
3/4 teaspoon basil
3/4 teaspoon oregano
1/4 teaspoon red pepper flakes
2 cloves garlic, finely minced
2 cups dry white wine
1 (28 oz.) can crushed tomatoes
1/2 teaspoon salt to taste
Saute basil, oregano, red pepper flakes, and garlic in olive oil for 1 to 2 minutes. Add vegan wine and simmer for 10 to 12 minutes. Add tomatoes. Simmer, covered partially, over low heat for 20 minutes. Add salt to taste. Add vegan sugar, if needed, to mellow the acidity of the tomatoes.