Mushroom Tomato Sauce
A recipe for Mushroom Tomato Sauce! This easy pasta sauce comes together with sliced mushrooms, crushed tomatoes, and seasonings.
Servings 4 Servings
Ingredients
- 2 tablespoons (30 milliliters) olive oil plus more as needed
- 4 cloves garlic peeled and minced
- 1 medium onion peeled and finely chopped
- 12 ounces (340 grams) cremini mushrooms sliced
- 2 teaspoons Italian seasoning
- 1 teaspoon fine salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (80 milliliters) dry red wine
- 28 ounces (794 grams) crushed tomatoes
- fresh basil or parsley leaves for garnish
Instructions
- In a large saucepan, drizzle the olive oil over medium heat.
- Once heated, add the garlic and cook just until fragrant, 30 seconds to 1 minute.
- Stir in the onion and continue to cook until starting to soften.
- Add the sliced mushrooms, drizzling in a little more olive oil if needed.
- Continue to cook, stirring occasionally, until most of the moisture from the mushrooms has evaporated and they are starting to become golden.
- Season with the Italian seasoning, salt, oregano, and black pepper.
- Pour in the wine, scraping up any browned bits from the bottom of the pan.
- Allow to simmer until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and reduce heat to medium low. Simmer for 10-15 minutes, until the tomato pieces soften and the flavors blend together. If the sauce thickens too much, add a splash or two of water.
- Adjust seasonings to taste and serve the mushroom tomato sauce warm with desired pasta and basil or parsley leaves for garnish.
Notes
If the tomatoes are too acidic, add a large pinch or two of white sugar or light brown sugar.