Carmelized Onion & Mushroom Tomato Sauce

I haven't really missed meat at all since I went vegan (cheese, yogurt & eggs are another story... sometimes, but we'll save that for another day)  except in my tomato sauces.  Although I've never been a red meat eater, I always put either turkey chop meat or turkey/chicken sausages in my sauces.  I know that I could always use a fake sausage substitute, but you all know how I now feel about processed foods & fake meat.  I wanted to bulk up my sauce today - and what better way than with portobello mushrooms!?

Since I am in the middle of an insanely busy (3 DAY!) work week, there are no fancy progression pictures - I hope that you can forgive me, I know how much you all appreciate my iphone photography ;) 

Carmelized Onion & Mushroom Tomato Sauce

Ingredients

• 1 medium sized onion
• 4 cloves of garlic
• 1 portobello mushroom
• 1 28 oz can of crushed tomatoes
• 2 TBSP balsamic vinegar 
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/2 tsp salt

Instructions

• Sweat chopped onions for about 15 minutes in 1 TBSP EVOO (sweating = onions & oil in a saucepan over med/low heat with lid on)
• Take lid off - turn up the heat! (med/high) and stir around another 15 minutes, until the onion is brownish but not burnt 
• Add chopped garlic & mushroom to the pan for about 10 minutes, until they become nice & soft
• Add tomatoes, spices & balsamic (gives it a nice tangy/sweet taste) 
• Simmer for 20-30 minutes or longer, the longer you simmer the better it tastes!
• Serve over your fave pasta :) 

Peas & Love,

~L