Mushroom Marinara
Equipment
- 8 quart pot
- large saute pan
Ingredients
- 8 medium Roma tomatoes diced
- 16 ounces cremini or white mushrooms sliced or cubed
- 1 medium yellow onion diced
- 8 cloves garlic minced
- 4 tbsp Italian seasoning (1)
- 2 tbsp dried Basil
- 2-3 tsp chili flakes optional, for spice
- 14 cups canned tomatoes four 28oz cans - 2 pureed, 1 diced, 1 crushed
- salt and pepper to taste
Instructions
- In a large pot over medium to medium-high heat, saute garlic and fresh tomatoes, until tomatoes have caramelized and cooked down
- In a large saute pan over medium to medium-high heat, saute onion and mushrooms until the water from the mushrooms as released and cooked off, but nothing is sticking
- Once garlic and tomatoes have cooked down about 20-30 minutes (2), add the cooked mushrooms and onions and all remaining ingredients to the large pot and bring to a boil
- Reduce to a simmer and cook covered for 15-20 minutes (3)
- Remove from the heat and serve, or store as leftovers for the week
- Enjoy!
Video
Notes
- Homemade mix of Italian seasoning: ~1 heavy tbsp each of dried basil, oregano & parsley, ~1 tsp garlic powder & 1/4 tsp dried thyme
- The longer you cook down the tomatoes, the more sweetness they'll have. Cook for less time if you want more of a fresh, raw flavor
- Cooking the sauce for less time will result in a thinner, more watery sauce, where cooking for longer will result in a thicker, less watery sauce