Chunky Tomato Mushroom Sauce

Name: Chunky Tomato Mushroom Sauce
Cuisine: Italian
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; OPTIONAL; 1/4 c water; 1 Tbsp corn starch

By Kathy W
@Kattyw

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.

Rating:

★★★★★ 2 votes5

Comments:

17 Comments

Method:

Stove Top

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
OPTIONAL
1/4 c

water
1 Tbsp

corn starch
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How to Make Chunky Tomato Mushroom Sauce

Step-by-Step

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.