Creamy Vegan Tomato Sauce - cooking recipe

Ingredients

1/2 cup raw cashews
1 (28 ounce) can whole canned tomatoes
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon salt
1 teaspoon sugar
1 large tomatoes, diced (optional)
fresh basil, sliced, to garnish (optional)

Preparation

Place cashews, canned tomatoes (with their juices) and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
Heat olive oil in a saucepan over medium heat. Add onion and sautee until golden. Add garlic and sautee for another 1-2 minutes, making sure not to burn it.
Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15-20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.