Jo's Pepperoncini and Mushroom Sauce

Jo Zimny


I came up with this recipe to put on my Spaghetti Squash. It's rich and yummy!

★★★★★ 1 vote
30 Min
40 Min


2 Tbsp
coconut oil
1 large
onion, chopped
1/4 c
bell pepper, diced
1 1/4 c
mushrooms, chopped
8 medium
pepperoncini peppers, chopped
2-14 oz can(s)
crushed fire roasted tomatoes
2-14 oz can(s)
diced fire roasted tomatoes
1 small can(s)
tomato paste
1/4 c
fresh oregano leaves, chopped
1/2 c
fresh basil, chopped
1 tsp
dried thyme
3 c
low sodium chicken or vegetable broth
1/2 c
red wine or red sangria
2 tsp
course salt
cracked pepper, optional


1Heat the coconut oil in a large sauce pot.
2Add the onions and bell pepper and saute for a few minutes until the onion is soft.
3Add the mushrooms and saute for a few more minutes. Add the pepperoncini peppers and saute another minute.
4Add the cans of tomatoes and tomato paste. Give it a good stir and bring to a boil.
5Add the herbs to the pot and stir the sauce. Add the broth and wine or sangria and course salt.
6Add a little fresh cracked pepper if you like.
7Simmer uncovered for about 30 minutes. Stir on occasion. You want to reduce the sauce a little to thicken it up and intensify the flavours.

About this Recipe

Course/Dish: Other Sauces