This creamy, non-dairy tomato sauce is great over pasta – or if you want a low-carb dinner, serve it over spagetti squash.
1 28-ounce can diced or pureed tomatoes
3 tablespoons tahini
1 tablespoon nutritional yeast flakes
2 cloves garlic
handful fresh basil leaves (or 2 teaspoons dried basil)
1 teaspoon oregano (or 1 tablespoon fresh)
1/2 teaspoon salt
black pepper to taste
Puree all ingredients together in blender. Simmer over low heat 5 to 10 minutes.
Yield: About 4 cups