The combination of the heirloom tomatoes and basil in this heirloom tomato basil olive oil wine sauce is simplicity at its best! This is a very comforting juicy sauce and a really simple dish to prepare. Cook the pasta until just al dente and toss with the sauce. It’s that easy.

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

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For the Pasta and Sauce:

  • 1 16-ounce package of pasta of your choice (gluten-free if desired)
  • 5 heirloom tomatoes
  • 1/3 cup fresh basil
  • 3 – 4 cloves garlic
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 1/3 cup dry white wine
  • 1 teaspoon sea salt or to taste
  • 2 tablespoons pasta water - optional

For Crostini:

  • 12 slices of French bread (gluten-free if necessary)
  • Approximately 1/4 cup extra virgin olive oil
  • About 1/2 to 3/4 cup vegan cheese

For Garnish:

  • Vegan cheese, finely shredded
  • Fresh cherry tomatoes, halved
  • Fresh basil leaves


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.

Nutritional Information

Per Serving: Calories: 938 | Carbs: 119 g | Fat: 40 g | Protein: 25 g | Sodium: 996 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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