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Mushroom-Tomato Sauce

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Mushroom-Tomato Sauce

Source: McDougall Newsletter

 

This is a delicious tomato sauce that is wonderful on pasta, baked potatoes

or over rice. It tastes even better the day after it is made and may also

be frozen.

Preparation Time: 20 minutes

Cooking Time: 1 hour

Servings: makes about 7 cups

 

4 cups water

2 onions, chopped

2-3 cloves garlic, minced

1 28 ounce can tomato puree

freshly ground pepper

1 pound portobello mushrooms, chopped

½ pound cremini mushrooms, sliced

¼ to 1/3 cup fresh chopped basil

 

Place ½ cup of water in a large pot. Add 1 cup of the chopped onions and 1

teaspoon of the minced garlic. Cook, stirring frequently, until onion and

garlic soften slightly, about 5 minutes. Add the tomato puree and 3 cups of

water. Season with several twists of freshly ground pepper. Bring to a

boil, reduce heat to low and simmer for about 30 minutes, stirring

occasionally.

 

Meanwhile, place the remaining ½ cup of water in a large non-stick frying

pan. Add the remaining onions and garlic and cook, stirring frequently,

until onions and garlic soften slightly. Add all the mushrooms and continue

to cook, stirring occasionally until mushrooms are tender, about 5 minutes.

Add to the tomato mixture and cook over low heat for about 30 minutes

longer, stirring occasionally. Remove from heat and stir in the basil.

Season with more freshly ground pepper, if desired, and a bit of salt if

necessary.

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