Tomato Onion Ragu

Yields: 3-4 cups sauce



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.