Use kitchen shears to cut the tomatoes before removing them from the can. Serve over cavatappi or rotini.
Make Ahead: Divide the cooled sauce between 2 large freezer-safe resealable plastic food storage bags; seal with a little room for expansion and freeze flat, for up to 3 months.
Servings: 5 cups
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into small dice (1 cup)
- 4 medium cloves garlic, minced
- 1 6-ounce can tomato paste
- 2 28-ounce cans whole tomatoes, chopped, with their juices
- 12 ounces mushrooms, cut into large pieces
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon sea salt
- Freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 3 minutes, stirring once or twice, then add the tomato paste and cook for 2 minutes, stirring. Add the tomatoes with their juices and the mushrooms; increase the heat to medium-high and bring to a boil. (Watch out for sputtering sauce; you might wish to partially cover the skillet.)
Add the tarragon and oregano, then reduce the heat to medium-low; partially cover, and cook for 20 minutes, stirring occasionally.
Add the sugar, salt and the pepper to taste; mix well. The sauce is ready to use; or let cool, then store flat in freezer-safe resealable plastic food storage bags, leaving room for expansion.
Adapted from "500 Best Sauces, Salad Dressings, Marinades & More," by George Geary (Robert Rose, 2009).
Tested by Bonnie S. Benwick.
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