Tomato Sauce, 2 Recipe
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Category: |
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Ingredients: |
Ingredients: 1 onion, diced
4 cloves of fresh garlic, minced
1 8oz package mushrooms, sliced
1 15oz can crushed tomatoes
1 28oz can whole tomatoes, broken up into large pieces
1/4 c. whipping cream
Fresh rosemary, thyme and oregano
Fresh basil and grated parmesan for topping
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Directions: |
Directions:Saute onions in olive oil until transparent and add minced garlic and pinch of salt. Cook for a few more minutes. Add crushed tomatoes, whole tomatoes, rosemary, thyme and oregano. You can add fresh herbs still attached to their stems. The leafy parts will eventually cook off and you can remove the stems before serving. In a separate saucepan, saute mushrooms until brown, then add to tomato sauce.
Simmer sauce for at least 30 minutes until runny liquid has cooked away and fresh herbs are starting to disappear from their stems. I cooked mine for about an hour and a half. The longer the better!
Pour cream in a small bowl and gradually add several spoonfuls of hot tomato mixture. Whisk continuously to temper the cream so it does not curdle when added to the hot tomato sauce. Once this is done, add bowl of cream mixture to the hot tomato sauce and whisk to combine. Don't forget to remove stems from herbs!
Serve with your favorite pasta and top with fresh basil and Parmesan cheese. |
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