Fill a pot with water, filling it roughly 75% full. Place Tomatoes in water, ensuring they are submerged.
Boil water and Tomatoes for ten minutes.
Using a fork, remove each Tomato carefully and place in a colander; run cool water over tomatoes. The peel will already be coming off. Remove the rest of the peel gently. When the tomatoes are cool enough to touch, remove the “core.” The tomatoes will fall apart somewhat with handling. This is not only okay, it is preferable.
In a large saucepan, heat olive oil.
Sauté Minced Garlic and Chopped Onions until the aroma fills your kitchen.
Spoon in the Tomato Paste.
Place the large chunks of peeled and boiled Tomato in the saucepan.
Add the vegan sugar.
Add the Salt and Pepper.
Add Wine if you desire. Or add Water--just enough to liquify the sauce a little more.
Stir. Simmer. Let it bubble.
Add Basil—usually about 1/2 a Teaspoon. Stir and Simmer some more.
Heap this on some spelt pasta or whatever you enjoy.
This is also amazing when topped with a mixture of zucchini, cremini mushrooms, and red peppers sautéed in olive oil for the length of time it takes to prepare the sauce.