POMODORI E FUNGHI

By Ana Larramendi

(Fresh tomato and mixed mushroom sauce)
Gluten-Free, Vegan
Makes about 6+ cups sauce
 

It’s the nearing the end of the growing season and you are loaded with tomatoes, peppers and other veggies that really need to be used up! Some are dented or a have a couple of brown spots on them--you don’t want to waste them, but cleaning them, peeling them or canning them seems like a drag…
Well, I have a great, sneaky recipe just for you!!!
What makes it sneaky, is that you simply wash, cut out any bad spots in your tomatoes or peppers, throw them in the blender and make a puree! I also include carrots to add a little sweetness. This makes the base of your sauce and has a wonderful flavor!
 
This is a delicious tomato and mushroom sauce that can go on pasta, baked chicken, lamb, pork cutlets, polenta… all types of dishes. Plus, if you are a mushroom forager, this is a great way to use up wild mushrooms!
 
Ingredients:
7+ C. of fresh tomatoes chunks- bad spots and cores cut out. (Or, 2 -28oz cans diced tomatoes)
1 + C. carrot coins made of peeled carrots
1+ C. Chopped sweet bell peppers, or mixed peppers. Seeds, stems and bad spots removed
3 TB. Extra virgin olive oil
8 Lg. cloves garlic, minced
2 C. finely diced onions (red or yellow)
5 C. cleaned and coarsely chopped mixed fresh mushrooms: (Portabella, shiitake, Crimini or wild)
1 ½ teas. Sea salt
½ teas. Ground black pepper
3 bay leaves.
1 Tb. Honey or sucanat
 
Finishing herbs of your choice*
1 TB dried basil, oregano or both.
Or ¼ C. chopped fresh basil, or oregano
 
Instructions:
In batches, puree the tomatoes with the carrots and peppers in a blender till smooth. Set aside the puree in a large container. You should end up with about 8 cups of puree. If you don’t have enough tomatoes, make up the difference with a canned product.
 
In a heavy bottomed, stainless or enameled 4-6 Qt. pot, add the olive oil and heat on high. Add the garlic and sauté, stirring, for 1-2 minutes until it becomes a little golden in color. Now add the onions and continue stirring and sautéing until they become a little translucent. Now add the mixed chopped mushrooms, salt and pepper. Continue cooking for about 5 minutes. The mushrooms will reduce in volume by half. At this point add the tomato puree, bay leaves and honey. (If you are using dry herbs add them at this stage). Bring the mixture to a boil, then reduce to a simmer. Simmer uncovered for 1 hour + 15 minutes. Check and stir occasionally so the bottom doesn’t stick.
At the end of the cooking time, the liquid will have reduced by about a third. Taste and adjust for salt. If you are using fresh herbs, add them at this stage.
You can now either pour this over freshly cooked pasta (enough for 4-6 servings of pasta) or you can refrigerate or freeze the sauce. Keeps 1 week in the refrigerator, or 2-3 months in the freezer.
 
Notes:
Additions: Turn this into a great vegetable sauce!
Add: 1 ½ C. diced zucchini, one 14oz. can of diced artichoke hearts (drained) and 3 C. fresh chopped spinach. Add these in the last 15 minutes of simmering the sauce--excellent! Use as the sauce for your favorite lasagna recipe.
 
For meat eaters, pancetta compliments this sauce in a wonderful way!
Use one 3oz. or 4oz. package of thinly sliced pancetta. Chop the pancetta into small pieces and add it to the pan after the garlic has gotten color, but before you add the onions. Sauté 1-2 minutes before adding the onion, then continue with the rest of the recipe. Some pancetta is saltier than others, so start with less salt and adjust the salt in the recipe at the end of simmering the tomato sauce.
 
Chicken with Mushroom -Tomato Sauce!
Season 4 boned chicken breasts with salt and pepper. In a large skillet sauté the breasts in olive oil, 2 minutes on each side, then add ½ C. water and
3 C. of your homemade tomato sauce.
Simmer for 5-6 minutes or until chicken is cooked all the way through.
--Or transfer the sautéed breasts to a baking dish, cover with 3 C. sauce, top with shredded mozzarella, and bake 15 minutes at 375°till the cheese is nice and bubbly. Serve over pasta or rice.