When you can buy or grow garden Roma tomatoes this sauce is even better, otherwise use the best organic canned tomatoes you can find at your grocery store. ;-)
To make this sauce, start with a large non stick skillet that has a lid and add 3 Tablespoon's butter allowing it to melt over low heat. When melted add 2 cups sliced fresh mushrooms simmering until mushrooms are soft and have shrunk down, absorbing the butter, which takes about 15 minutes. Remove mushrooms and set aside.
Add to the skillet 2 Tablespoons EVOO and allow to heat up slightly. Add 4 cloves chopped garlic to the oil. Move the garlic around with a wooden spoon for a few seconds to flavor the oil, making sure the heat is on medium low to be careful not to burn the garlic. Add to this, 1 medium chopped onion, 1/2 of a chopped green bell pepper and continue stirring and simmering this mixture until the onion is translucent.
Add back into the mixture the cooked mushrooms, 1 can organic diced tomatoes and 1 small can tomato sauce. Bring all of this to a boil, stirring and breaking up the tomatoes with your spoon. To bring out the flavor of the ingredients, add 1 bay leaf, 1/2 Tablespoon dried oregano, 1/2 teaspoon dried Thyme and 1/2 teaspoon Garlic Powder. Blend all the seasonings into the sauce and continue simmering and breaking up the tomatoes. Turn the heat down to low and place the lid on the skillet allowing the sauce to simmer on low for at least 30 minutes. As it simmers, be sure to check the sauce and stir it occasionally. Taste before adding sea salt; canned tomatoes contain high amounts of sodium. I don't add salt to my sauce unless I am using fresh picked garden Roma tomatoes.
You can add Italian sausage to this sauce but be sure to cook it first and drain off all grease. Add the cooked meat at the same time you add the cooked mushrooms. ;-)
Serve over whatever pasta you prefer and top with freshly grated Parmesan cheese. Bon Appetit! :D
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