Chunky Tomato Mushroom Sauce

Kathy W

By
@Kattyw

This recipe is good year round, but is especially good when you can use fresh from the garden cherry tomatoes.

It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.


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Comments:

Method:

Stove Top

Ingredients

1 lb
mushrooms, quartered
1 medium
onion, diced
5 clove
garlic, sliced
2 Tbsp
olive oil
1 Tbsp
braggs liquid aminos (you can substitute soy sauce for this)
1 lb
cherry or grape tomatoes, halved
1/2 c
water
salt and pepper to taste
1 Tbsp
dried oregano

OPTIONAL

1/4 c
water
1 Tbsp
corn starch

Directions Step-By-Step

1
Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
2
Add mushrooms and saute until mushrooms are done and onions are tender.
3
Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
4
If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
5
Serve over pasta.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy