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

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.

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