Chunky Tomato Mushroom Sauce Recipes

Steps:

• 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
• 2. Add mushrooms and saute until mushrooms are done and onions are tender.
• 3. 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.
• 4. 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.
• 5. Serve over pasta.

Steps:

• In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Steps:

• Soak dried mushrooms in water for about 30 minute
• Drain thoroughly, reserving liquid.
• Chop roughly.
• In a large skillet, heat oil.
• Add onion, stirring occasionally, until soft, about 5 minute.
• Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
• Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
• Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
• Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
• Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
• Stir in the vinegar.
• Enjoy!

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.