Tomato Onion Ragu

Carmelized onions, sweet cherry tomatoes, creamy vegan butter, and nutritional yeast flakes to make a rich ragu. There are many variations for tomato sauce. My preference is that I like them a bit sweet, so I buy smaller tomatoes. Tomato onion makes a great pair, so I figured I’d make a sauce that highlights the two with some added vegan butter and nutritional yeast flakes, which made it creamy and rich.

Large beefsteak tomatoes are not good for making sauces because they hold too much water and no sweet flavor. Using cherry tomatoes is a good option when you don’t have any farm fresh ones of different varieties. Organic, vine ripened, heirloom, green, red, yellow, and purple, are all good. Make sure the color is deep and they are soft but not too soft. Basically you just want them ripe, and a little over that is good too.

Nutritional yeast flakes (sometimes called nooch) are very popular among vegans. It’s what grated cheese is to non vegans. Many of us use these yellow flakes to top our savory dishes and it adds a rich and almost nutty cheese like flavor. They are grown from sugarcane and beets and have been a staple health food for many years. You can find them at health food stores, Whole Foods, online, and most markets. Not to be confused with baking yeast or brewers yeast, these are a condiment.

These flakes pack more than flavor. They are immune boosting, anti-viral, anti-bacterial, loaded with B vitamins, protein, and minerals. Also helps lower cholesterol, nourishes hair, skin, and nails, improves digestion, prevents cancer, improves metabolism, balances blood sugar, promotes brain health, helps build muscle, and increases overall vitality. It is great for those with malnutrition or looking to get a potent nutritional food source. And, it will not lead to candida but will strengthen your body to fight intestinal imbalances.

Tomato Onion Ragu

Yields: 3-4 cups sauce

  • 3 cups chopped tomatoes, use a blend of cherry and medium size ripe juicy tomatoes (save a few cherry tomatoes for garnish)
  • 1 diced onion
  • 1/3- cup vegan butter or olive oil (see my recipe)
  • 1/8 cup nutritional yeast
  • 2 tbsp sugar
  • optional; 6 tbsp white wine
  • salt and pepper to taste
  • top with handful of fresh chopped basil

Fry the onions in an oiled skillet with the sugar until brown on high heat.

Add the tomatoes and herb of your choosing to the onions. Mix that around before you add the oil, salt, and pepper. If you're adding wine, add it now.

Let it simmer for 15 minutes until it gets stew like, then add the nutritional yeast. Cover the pan again and stir occasionally for another 5-15 minutes. Make sure it is not bubbling and that the heat is on the low setting. Press down on the tomatoes with a fork to mash them and release some of the pulp. If you need a little more liquid add a few tbsp of the leftover pasta water after straining it. Keep stirring and let simmer for 40 minutes.

When you try the ragu it should be slightly sweet, medium consistency, and taste cooked. Shut the heat off and keep it covered. Serve over pasta and top with some chopped basil. Garnish with cherry tomatoes.

  • Cook time: 1 hour or less
Tomato Onion Ragu
Tomato Onion Ragu

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