Chunky Tomato Mushroom Sauce 5.000

Michael Temchine for The Washington Post

Make It, Freeze It, Take It Dec 2, 2009

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.

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Recipe Source

Adapted from "500 Best Sauces, Salad Dressings, Marinades & More," by George Geary (Robert Rose, 2009).

Tested by Bonnie S. Benwick.

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