mushroom
marinara
This is a very versatile sauce. It's not only for pasta, but for pizzas , a base for shakshouka , for meats, fish, chicken , stuffed tomatoes etc. . If you don't want to make as much as what the recipe calls for , just make half or even a quarter of it. In my humble opinion doing it like this is more cost effective and better tasting that what you can find already made at the grocery store. I hope you can enjoy this recipe with loved ones ;)
56 - 1/4 cup servings
vegan | kosher style
INGREDIENTS
INSTRUCTIONS
6 ILS. CRUSHED TOMATOES
(CANNED)
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4 CUPS DICED PORTOBELLO
MUSRHROOMS
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1 CUP SHREDDED CARROT
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1 CUP DICED ONION
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3 TSPS. HIMALAYAN PINK SALT
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2 TSPS. BAKING SODA
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1 TBSP. GRATED GARLIC
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2 TBSPS. PIZZA SEASONING
(BRAND -FRONTIER CO-OP)
3 TBSPS. GRAPE SEED OIL
1. CUT AND PREPARE ALL INGREDIENTS .
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2. IN A MEDIUM HEAT COOKING POT , ADD THEI OIL .
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3. ADD THE ONIONS AND SAUTE FOR TWO MINUTES.
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4. ADD MUSHROOMS AND SAUTE FOR TWO MINUTES.
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5. THEN ADD THE CARROTS AND SAUTE FOR TWO MINUTES.
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6. AFTER EVERYTHING IS COMBINED , ADD THE SALT,BAKING SODA AND GARLIC . STIR UNTIL WELL COMBINED.
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7. ADD THE CRUSHED TOMATOES, THEN HERBS AND SPICES. TURN DOWN THE HEAT TO SIMMER AND LET IT COOK FOR 2-4 HOURS, SO THAT THE FLAVORS CAN BE DEVELOPED.
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8. DEPENDING ON YOUR TASTE, AT THIS POINT YOU CAN LEAVE THE SAUCE AS IT IS (CHUNKY) O YOU CAN PUREE IT IF YOU PREFER A SMOOTHER TEXTURE.
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9. THIS RECIPE WILL YIELD SEVEN 16 OZ CONTAINERS OF SAUCE THAT YOU CAN FREEZE AND USE WHEN NEEDED.
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ENJOY ;)