chunky tomato mushroom sauce
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound mushrooms, quartered
- 1 medium onion, diced
- 5 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon braggs liquid aminos (you can substitute soy sauce for this)
- 1 pound cherry or grape tomatoes, halved
- 1/2 cup water
- - salt and pepper to taste
- 1 tablespoon dried oregano
- OPTIONAL
- 1/4 cup water
- 1 tablespoon corn starch
How To Make chunky tomato mushroom sauce
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Step 1Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
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Step 2Add mushrooms and saute until mushrooms are done and onions are tender.
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Step 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.
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Step 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.
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Step 5Serve over pasta.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Sauces
Culture:
Italian
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#mushrooms
Keyword:
#cherry-tomatoes
Ingredient:
Vegetable
Method:
Stove Top
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