Tuesday, February 17, 2015

Spicy Tomato Sauce with Portobello Mushrooms

Lots of tomatoes from the farmer's market equals tomato sauce time! This was my first time making tomato sauce completely from scratch--it's worth the effort! This Spicy Tomato Sauce has a kick to it with the red pepper flakes. If you want a milder sauce, leave that out or decrease the amount. I used Trader Joe's quinoa brown rice pasta for the noodles, but vegetables noodles would work well too. Enjoy!

Spicy Tomato Sauce with Portobello Mushrooms


  • About 6 large tomatoes sliced
  • 1/2 sweet onion chopped
  • 1-2 Tbsp olive oil
  • Ground black pepper and salt
  • 2 Tbsp balsamic vinegar
  • 2 tsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1 tsp rosemary
  • 2 tsp parsley
  • 1 tsp maple syrup

  • 6 small portobello mushrooms
  • 1 Tbsp oil--I used toasted pistachio oil
  • 1 Tbsp Bragg's liquid aminos
  • Ground black pepper and salt


Heat oven to 410 F. Place tomatoes and onions on a baking pan lined with parchment paper and roast for 35-40 minutes. In the mean time, cook the mushrooms along with the oil, Braggs, and seasonings stovetop in a frying pan over low-medium heat. At the 35-40 minute mark of roasting, take the tomoatoes and onions out and cover with the balsamic vinegar. Place back in the oven for an additional 15 minutes. Next, transfer the tomatoes and onions to a food processor or blender and add all other sauce ingredients. Process to desired consistency.

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