Chunky Tomato Mushroom Sauce Recipes

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

CHUNKY TOMATO SAUCE

Steps:

• In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.

CHUNKY TOMATO SAUCE

Steps:

• Cook 1 ounce diced salami and 4 minced garlic cloves in a skillet with 2 tablespoons olive oil over medium heat, 1 minute. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 cup water and simmer until thick. Toss with 12 ounces cooked fusilli. Top with grated parmesan and basil.

CHUNKY TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

CHUNKY MUSHROOM SAUCE

Steps:

• Soak dried mushrooms in water for about 30 minute
• Drain thoroughly, reserving liquid.
• Chop roughly.
• In a large skillet, heat oil.
• Add onion, stirring occasionally, until soft, about 5 minute.
• Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
• Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
• Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
• Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
• Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
• Stir in the vinegar.
• Enjoy!

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes. The sauce can be frozen for up to 2 months.

BRACIOLE WITH CHUNKY TOMATO-MUSHROOM SAUCE

Steps:

• Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
• Pound the beef slices until 1/8 inch thick.
• Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
• Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
• Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
• Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
• Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
• Cook, covered, until the meat is very tender, about 30 minutes.
• Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.