Peel and cut the yellow onions.

Step 1

Step 2

In a large pot over medium heat add the olive oil, onion and garlic. Stir often until the onion turns translucent, about 5 minutes.

Step 3

Lower the heat slightly, add the salt, oregano, and chilli flakes. Cook for another 2 minutes then remove from heat.

Step 4

Transfer the oil-spice mixture to a blender with the canned tomatoes.

Step 5

Blend on high until the tomatoes are smooth and no large chunks remaining, about 30 seconds.

Step 6

Add the basil directly to the blender and pulse a few times, to chop.

Step 7

Use the marinara with a bowl of spaghetti or as a pizza sauce. 

Step 8

Optionally garnish with vegan parmesan and basil.