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
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1 lbmushrooms, quartered
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1 mediumonion, diced
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5 clovegarlic, sliced
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2 Tbspolive oil
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1 Tbspbraggs liquid aminos (you can substitute soy sauce for this)
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1 lbcherry or grape tomatoes, halved
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1/2 cwater
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·salt and pepper to taste
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1 Tbspdried oregano
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OPTIONAL
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1/4 cwater
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1 Tbspcorn starch
How to Make Chunky Tomato Mushroom Sauce
- Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
- Add mushrooms and saute until mushrooms are done and onions are tender.
- 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.
- 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.
- Serve 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
