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chunky tomato mushroom sauce

(2 ratings)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

This recipe is good year round, but is especially good when you can use fresh from the garden cherry tomatoes. It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.

(2 ratings)
method Stove Top

Ingredients For chunky tomato mushroom sauce

  • 1 lb
    mushrooms, quartered
  • 1 md
    onion, diced
  • 5 clove
    garlic, sliced
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    braggs liquid aminos (you can substitute soy sauce for this)
  • 1 lb
    cherry or grape tomatoes, halved
  • 1/2 c
    water
  • salt and pepper to taste
  • 1 Tbsp
    dried oregano
  • OPTIONAL
  • 1/4 c
    water
  • 1 Tbsp
    corn starch

How To Make chunky tomato mushroom sauce

  • 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.
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