Heirloom Tomato and Basil Wine Sauce Over Pasta
[Vegan, Gluten-Free]

To Make the Crostini:

1. Turn the oven to broil.
2. Slice the bread into 1/2-inch slices.
3. Place slices on a baking sheet and coat both sides with olive oil.
4. Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and top with vegan cheese and broil for about 1 more minute or until cheese is melted.  Make sure and watch closely, they can burn fast.
5. I usually put the timer on for 1 minute and check then put on for 1 more while watching.  They can cook faster on the 2nd side because they are already hot.

To Make the Sauce and Pasta:

1. Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin. Set aside.
2. Dice remaining three tomatoes and mince the basil then set aside.
3.  Mince garlic and sauté in 1 tablespoon of olive oil until lightly golden, on medium-low heat, stirring often.
4. When the garlic turns golden add dry white wine and let reduce until syrupy.
5. While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.
6. Add grated and diced tomatoes to the garlic then add the olive oil, sea salt and add the basil a little at a time.
7. Cook until tomatoes are hot and soft.
8. When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.