CHUNKY TOMATO MUSHROOM SAUCE
This recipe is good year round, but is especially good when you can use fresh from the garden cherry tomatoes. It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
- 2. Add mushrooms and saute until mushrooms are done and onions are tender.
- 3. Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
- 4. If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
- 5. Serve over pasta.
EASY CHUNKY TOMATO SAUCE
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
- Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.
CHUNKY TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.
CHUNKY TOMATO SAUCE
Provided by Sandra Lee
Time 30m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
CHUNKY TOMATO SAUCE
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.
BRACIOLE WITH CHUNKY TOMATO-MUSHROOM SAUCE
This typical Italian-American Sunday family dinner dish is slimmed down for weigh watchers! One serving has 6 points! Increasing the vegetables would not add to these points.
Provided by MA HIKER
Categories Meat
Time 1h
Yield 2 braciole with 1 1/2 cup vegetables and sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
- Pound the beef slices until 1/8 inch thick.
- Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
- Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
- Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
- Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
- Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
- Cook, covered, until the meat is very tender, about 30 minutes.
- Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.
Nutrition Facts : Calories 141.2, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.5, Sodium 489.8, Carbohydrate 16.7, Fiber 3.4, Sugar 6, Protein 7.4
CHUNKY MUSHROOM SAUCE
Make and share this Chunky Mushroom Sauce recipe from Food.com.
Provided by Chef Patience
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak dried mushrooms in water for about 30 minute
- Drain thoroughly, reserving liquid.
- Chop roughly.
- In a large skillet, heat oil.
- Add onion, stirring occasionally, until soft, about 5 minute.
- Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
- Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
- Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
- Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
- Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
- Stir in the vinegar.
- Enjoy!
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