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Plants Not Plastic

Mushroom Marinara

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 17 cups
Course: Main Course, Sauce
Cuisine: Italian
Ingredients Equipment Method Video Notes

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

Equipment

  • 8 quart pot
  • large saute pan

Method
 

  1. In a large pot over medium to medium-high heat, saute garlic and fresh tomatoes, until tomatoes have caramelized and cooked down
  2. 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
  3. 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
  4. Reduce to a simmer and cook covered for 15-20 minutes (3)
  5. Remove from the heat and serve, or store as leftovers for the week
  6. Enjoy!

Video

Notes

  1. Homemade mix of Italian seasoning: ~1 heavy tbsp each of dried basil, oregano & parsley, ~1 tsp garlic powder & 1/4 tsp dried thyme
  2. 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
  3. 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
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