Chunky Tomato Mushroom Sauce

Kathy W


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.


★★★★★ 2 votes

Stove Top


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  • 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
  • ·
    salt and pepper to taste
  • 1 Tbsp
    dried oregano

  • 1/4 c
  • 1 Tbsp
    corn starch

How to Make Chunky Tomato Mushroom Sauce


  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.

Printable Recipe Card

About Chunky Tomato Mushroom Sauce

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

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