jo's pepperoncini and mushroom sauce
(1 rating)
I came up with this recipe to put on my Spaghetti Squash. It's rich and yummy!
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(1 rating)
yield
6 -8
prep time
30 Min
cook time
40 Min
Ingredients For jo's pepperoncini and mushroom sauce
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2 Tbspcoconut oil
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1 lgonion, chopped
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1/4 cbell pepper, diced
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1 1/4 cmushrooms, chopped
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8 mdpepperoncini peppers, chopped
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2-14 oz cancrushed fire roasted tomatoes
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2-14 oz candiced fire roasted tomatoes
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1 small cantomato paste
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1/4 cfresh oregano leaves, chopped
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1/2 cfresh basil, chopped
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1 tspdried thyme
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3 clow sodium chicken or vegetable broth
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1/2 cred wine or red sangria
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2 tspcourse salt
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cracked pepper, optional
How To Make jo's pepperoncini and mushroom sauce
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1Heat the coconut oil in a large sauce pot.
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2Add the onions and bell pepper and saute for a few minutes until the onion is soft.
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3Add the mushrooms and saute for a few more minutes. Add the pepperoncini peppers and saute another minute.
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4Add the cans of tomatoes and tomato paste. Give it a good stir and bring to a boil.
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5Add the herbs to the pot and stir the sauce. Add the broth and wine or sangria and course salt.
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6Add a little fresh cracked pepper if you like.
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7Simmer uncovered for about 30 minutes. Stir on occasion. You want to reduce the sauce a little to thicken it up and intensify the flavours.
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8Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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