Chunky Tomato Mushroom Sauce
It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.
1 lbmushrooms, quartered
1 mediumonion, diced
5 clovegarlic, sliced
2 Tbspolive oil
1 Tbspbraggs liquid aminos (you can substitute soy sauce for this)
1 lbcherry or grape tomatoes, halved
·salt and pepper to taste
1 Tbspdried oregano
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.