1 tbsp olive oil
3 large cloves of garlic, minced
1/2 medium onion, diced
handful fresh basil, minced
3 tbsp green olive tapenade
8 oz red wine (Marsala, Cabarnet, Merlot, whatever you have)
1 lg can (28 oz) pureed tomatoes
1 cup texturized vegetable protein (TVP)
1 tsp dried oregano
salt & pepper

Heat olive oil over medium-low heat (or whatever heat you can get it to without smoking). Add garlic & onion. Once onion is translucent, add basil and tapenade. After a few minutes, add the red wine and raise the heat to medium. Let cook for a few more minutes, and then add the tomatoes, TVP, oregano, salt and pepper. Reduce heat to low and cook for 10 minutes.

Serve over pasta.