This is a delicious tomato sauce that is wonderful on pasta, baked potatoes or over rice. It tastes even better the day after it is made and may also be frozen.

1 can diced tomatoes (no salt added)
1/4 purple onion, finely minced…

1 cup tomato sauce
1 1/2 cups water…

1 White Onion, finely chopped
1 Red Onion, finely chopped…

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)…

half a 10.5 oz package soft silken tofu
1 very ripe banana…

4 quarts peeled, cored, chopped ripe tomatoes (about 24 large)
2 cups chopped celery…

It is fabulous with steamed kale!

In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures.

Here is a good looking gravy recipe from Vegetarian Times