Chunky Tomato Mushroom Sauce
By
Kathy W
@Kattyw
1
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.
It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.
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
- 1/4 c
- water
- 1 Tbsp
- corn starch
OPTIONAL
How to Make Chunky Tomato Mushroom Sauce
- 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 Chunky Tomato Mushroom Sauce
Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #mushrooms, #cherry-tomatoes
