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1.
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Heat the oil in a large skillet over medium-high heat.
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When the skillet is hot, add the onions and cook for 3-5 minutes.
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Create a small bed so your garlic wont burn and then add the garlic.
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Cook for another 2-3 minutes.
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2.
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Next add the bell pepper and stir-fry veggies.
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I actually had frozen diced bell pepper, so I used that.
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By all means, use fresh veggies if you want!
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3.
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Drain some of the liquid from the can of diced tomatoes, then add the diced tomatoes.
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4.
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Add half the herbs and stir.
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5.
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Add the crushed tomatoes and rest of the herbs, and stir well to combine all the ingredients.
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6.
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Salt and pepper your dish at this point (dont add too much though!
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).
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7.
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Add in the tomato paste.
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Most cans of tomato paste come in 6-oz.
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cans, so use about 3/4 of that can.
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8.
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Let the sauce come to a mild boil (let it simmer for up to 10-12 minutes).
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9.
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Once the sauce has been bubbling away, add in the red wine vinegar, hot sauce, red pepper flakes and the cayenne pepper.
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Stir and taste.
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I had to do this a few times because I kept thinking it wasnt spicy enough.
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So I added a lot more pepper flakes and a lot more cayenne pepper.
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Yum!
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10.
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In the last 5 minutes of cook time, add in the Boca crumbles.
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They just need to heat through.
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You may need to season a bit more with herbs, salt, pepper, or other spices.
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11.
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Serve warm with your favorite pasta.
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What you dont use will last a while in the freezer.
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Enjoy!
