Mushroom marinara sauce

original post: http://greedygirlcooks.blogspot.com/2015/09/mushroom-marinara-sauce.html

Ingredients

3 tablespoon olive oil

16 ounce mushrooms

1 large onion (2 cups chopped)

6 large beefy tomatoes

1 small bunch basil

1 large bunch parsley

10 garlic cloves

2 sprigs rosemary leaves

2 can 12 oz tomato paste

3 cups water

3-4 tablespoon dried oregano (I love oregano)

3 teaspoon Sugar

1-1 ½ tablespoon sea salt

¼ teaspoon black pepper

1 tablespoon onion powder

3 bay leaves

Instructions

• Roughly chop the mushrooms stems and all
• On high heat, heat the oil in a large deep pot and sauté the mushroom until browned and reduced in volume
• Add the onions and cook until they are very tender
• While the onions are cooking in a blender combine the tomatoes, basil, parsley, garlic cloves and rosemary leaves blend until everything is complexly pureed
• When the onions and mushrooms are softened and fragrant add the tomato herb puree to the pot cook for a few minutes
• Add the tomato paste and water stir until the tomato paste is dissolved.
• Add the oregano, sugar, salt, black pepper and onion powder stir to combine
• Reduce the heat to very low add the bay leaves and allow it to simmer for 30 minutes
• Remove from the heat, remove the bay leaves and allow it to cool slightly
• Blend it until just slightly chunky
• Use in your favorite recipes immediately or…
• Store in the refrigerator to allow the flavors to bloom over night
• Use the next day

Greedy tips:

• This makes a whole lot of sauce, I’m no expert on canning and jarring but if you know the techniques required you can certainly can or jar your homemade sauce. For the rest of us after a day or two in the refrigerator store long term in freezer bags, preferably portioned out for single use. When it’s time to reuse them, reheat them on the stove and allow it to become thick and bubbly again
• If you don’t like mushrooms just omit it and start the recipe from the sautéing of the onions