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Thursday, April 5, 2012

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

  • 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
  • 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,

1 comment:

  1. Receantly made this dish,It was great, the only change I made was to add some heat.