Monday, October 8, 2012

Chunky Tomato Mushroom Sauce

Due to health issues, I have been modifying my diet.  We do not eat a lot of meat and or dairy any longer.  The only meats we consume is chicken and turkey.  BORING!!!!!!!!!!!!!!!   Trying to eat more vegetables, fruits and grains sounds easy. but it is far from it!  Early we had bean soup and for dinner we had pasta with sauteed onions, mushrooms and tomatoes.  Both were filling!!!  The strange thing, we have been doing this a little over a week, is that I've started seeing and feeling the results already.  Thought it would have taken at least a month to notice any real changes.  Not so!! 
Thought it would be nice to share a recipe of a similar sauce that we had for dinner.  To steal a phrase::::  Monday and Meatless!! lol lol  Enjoy!!

Chunky Tomato Mushroom Sauce

The Washington Post, December 2, 2009
  • Course: Condiment
  • Features: Meatless, Make-Ahead Recipes


Use kitchen shears to cut the tomatoes before removing them from the can. Serve over cavatappi or rotini.
MAKE AHEAD: Divide the cooled sauce between 2 large freezer-safe resealable plastic food storage bags; seal with a little room for expansion and freeze flat, for up to 3 months.
Makes about 5 cups
  • • 1/4 cup extra-virgin olive oil
  • • 1 medium onion, cut into small dice (1 cup)
  • • 4 medium cloves garlic, minced
  • • 1 6-ounce can tomato paste
  • • 2 28-ounce cans whole tomatoes, chopped, with their juices
  • • 12 ounces mushrooms, cut into large pieces
  • • 1/2 teaspoon dried tarragon
  • • 1/2 teaspoon dried oregano
  • • 1 tablespoon sugar
  • • 1 teaspoon sea salt
  • • Freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 3 minutes, stirring once or twice, then add the tomato paste and cook for 2 minutes, stirring. Add the tomatoes with their juices and the mushrooms; increase the heat to medium-high and bring to a boil. (Watch out for sputtering sauce; you might wish to partially cover the skillet.)
Add the tarragon and oregano, then reduce the heat to medium-low; partially cover, and cook for 20 minutes, stirring occasionally.
Add the sugar, salt and the pepper to taste; mix well. The sauce is ready to use; or let cool, then store flat in freezer-safe resealable plastic food storage bags, leaving room for expansion.

Recipe Source:

Adapted from "500 Best Sauces, Salad Dressings, Marinades & More," by George Geary (Robert Rose, 2009).
24 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 193mg sodium, 5g carbohydrates, 1g dietary fiber, 3g sugar, 1g protein.

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