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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. Ingredients:
28 ounces crushed tomatoes |
1 onion, thinly sliced (small to medium sized) |
6 -7 garlic cloves, minced |
8 ounces mushrooms, sliced |
1 celery rib, finely chopped |
1 -2 tablespoon dried basil |
1 tablespoon dried oregano |
1/2-1 teaspoon dried tarragon |
2 -3 shakes crushed red pepper flakes |
salt and pepper, to taste |
extra virgin olive oil |
black olives, chopped (optional) |
parsley (optional) |
Directions:
1. Heat pan on high for 1-2 minutes. Add about 1/4 cup of oil to pan, enough to cover the bottom.
2. Add a little bit of garlic (maybe 1/4), all the onions, celery, and mushrooms.
3. Lower heat immediately to medium or medium high.
4. Saute veggies for about 5 minutes, stirring often.
5. Add a sprinkle of salt to bring out the mushroom juice.
6. Add tomatoes, basil, oregano, tarragon, crushed red pepper, the rest of the garlic, and a few shakes of black pepper (and olives and parsley, if using). If adding olives, be careful about adding salt, since the olives are salty. Rinsing them first helps.
7. Stir and simmer on low heat for 40 minutes or longer.
8. Taste and adjust seasonings.
9. Depending on the tomatoes, you may have to add more salt or sugar. If the tomatoes are kind of sour, add a small sprinkle of sugar.
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