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There are some canned tomatoes in here, but otherwise this is basically a "from scratch" pasta sauce. I use fresh herbs in Summer, but only my rosemary bushes survive the winters (yes, even when they're covered with snow!) ~ so I have to use dried oregano and basil in the winter. Lots of fresh mushrooms in here, so you won't even miss not having meat.
MUSHROOM HERB MARINARA SAUCE
16 oz. pasta, cooked per package instructions ~ drain & set aside (but do NOT rinse)
2 to 3 tsp. extra-virgin olive oil
1 medium white or yellow onion, diced
2 tsp. garlic, crushed or minced
8 oz. package button mushrooms, brushed clean & sliced
(NOTE: NEVER wash mushrooms ~ just brush them clean)
2 tsp. Balsamic vinegar………………….......2 tsp. Kosher salt
1 tsp. fresh rosemary, minced…………......1 tsp. dried basil
(NOTE: In the summer I have fresh basil & oregano ~ use double the amount for fresh ~ my rosemary bushes survive all year long)
1 tsp. dried oregano…………………......…..…1 tsp. crushed or cracked red pepper
2 cans (about 15 oz) diced tomatoes (I like w/Italian seasoning)
2 cups chopped tomatoes (or 1 (15-ounce) can diced tomatoes)
1/4 cup red wine…………………………..........1 tsp. sugar (if necessary)
1 can (about 15 oz) tomato sauce…….…......about 4 Roma tomatoes, diced
***
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, stir & cook for 3-4 minutes until soft. Add mushrooms, salt, red pepper & herbs and stir. Cook for about 4-5 minutes until the mushrooms are soft. Add the fresh tomatoes and cook about 4-5 more minutes.
Slowly stir in the wine and Balsamic vinegar; stir frequently until most of the liquid is evaporated. Now, stir in the tomato sauce ~ taste it and see if you need to add the sugar (depends how acidic the tomatoes are). Also adjust the salt, if needed. Stir, cover and let the sauce simmer for another 10 minutes or so.
Serve over the pasta.
MUSHROOM HERB MARINARA SAUCE
16 oz. pasta, cooked per package instructions ~ drain & set aside (but do NOT rinse)
2 to 3 tsp. extra-virgin olive oil
1 medium white or yellow onion, diced
2 tsp. garlic, crushed or minced
8 oz. package button mushrooms, brushed clean & sliced
(NOTE: NEVER wash mushrooms ~ just brush them clean)
2 tsp. Balsamic vinegar………………….......2 tsp. Kosher salt
1 tsp. fresh rosemary, minced…………......1 tsp. dried basil
(NOTE: In the summer I have fresh basil & oregano ~ use double the amount for fresh ~ my rosemary bushes survive all year long)
1 tsp. dried oregano…………………......…..…1 tsp. crushed or cracked red pepper
2 cans (about 15 oz) diced tomatoes (I like w/Italian seasoning)
2 cups chopped tomatoes (or 1 (15-ounce) can diced tomatoes)
1/4 cup red wine…………………………..........1 tsp. sugar (if necessary)
1 can (about 15 oz) tomato sauce…….…......about 4 Roma tomatoes, diced
***
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, stir & cook for 3-4 minutes until soft. Add mushrooms, salt, red pepper & herbs and stir. Cook for about 4-5 minutes until the mushrooms are soft. Add the fresh tomatoes and cook about 4-5 more minutes.
Slowly stir in the wine and Balsamic vinegar; stir frequently until most of the liquid is evaporated. Now, stir in the tomato sauce ~ taste it and see if you need to add the sugar (depends how acidic the tomatoes are). Also adjust the salt, if needed. Stir, cover and let the sauce simmer for another 10 minutes or so.
Serve over the pasta.
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