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


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


1Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
2Add mushrooms and saute until mushrooms are done and onions are tender.
3Add 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.
4If 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.
5Serve over pasta.

About this Recipe

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