This is a delicious tomato sauce that is wonderful on pasta, baked potatoes
or over rice. It tastes even better the day after it is made and may also be
frozen.
Place ½ cup of water in a large pot. Add 1 cup of the chopped onions and 1
teaspoon of the minced garlic. Cook, stirring frequently, until onion and garlic
soften slightly, about 5 minutes. Add the tomato puree and 3 cups of water.
Season with several twists of freshly ground pepper. Bring to a boil, reduce
heat to low and simmer for about 30 minutes, stirring occasionally.
Meanwhile, place the remaining ½ cup of water in a large non-stick frying pan.
Add the remaining onions and garlic and cook, stirring frequently, until onions
and garlic soften slightly. Add all the mushrooms and continue to cook, stirring
occasionally until mushrooms are tender, about 5 minutes. Add to the tomato
mixture and cook over low heat for about 30 minutes longer, stirring
occasionally. Remove from heat and stir in the basil. Season with more freshly
ground pepper, if desired, and a bit of salt if necessary.
Blog
