Prep 0 mins
Cook 15 mins
This is a recipe I thought of when I wanted pasta, but had no sauce on hand. I serve it with Spinach Fettucine pasta noodles. The sauce does not look like it will make lot, but trust me it is thick and rich and goes along way.
- 12 ounces sliced mushrooms
- 2 pints grape tomatoes
- 1⁄3 cup olive oil
- 6 ounces tomato paste
- 1 tablespoon Italian dressing, golden
- 1 tablespoon garlic
- 1 tablespoon onion powder
- 1 tablespoon italian seasoning
- 1 -2 tablespoon sugar, as needed
- Saute mushrooms with little bit of the olive oil and a teaspoon each of the dressing, onion, garlic, and italian seasoning.
- Blend mushrooms as well as oil into almost purree. (Yes, I know it looks disgusting trust me).
- Microwavable safe bowl place two pints of tomatoes plus the rest of the onion, garlic and italian dressing and seasoning. Cover with paper towl and microwave between 2-4 minutes until most of the tomatoes have popped. Stir once during time frame.
- Add the microwave mixture to blender. Puree.
- Add tomato paste and sugar if necessary.
- Drizzle remaining olive oil in as needed to thin sauce.
Just what I was looking for! My grape tomato's are ripening by the 100's and this is not only easy but SUPER great! I didn't use the mushrooms because, although I love them, my family doesn't. Still turned out great. I also only had raspberry vinagrette dressing (instead of golden Italian) and it is still perfect! I doubl!ed it and processed with my Ninja food processor. This is wonderful and a great way to make and freeze to preserve the summer bounty of tomato's! Thank you so much for sharing!
Excellent! Super easy and tastes like I slaved all day... does it get any better than that? ;) This recipe was a flavor hit with the whole family & I loved using the healthy, fresh ingredients. I used baby portabellos, as I had them on hand, and one Tablespoon of the sugar. I made very little adjustment to the written recipe by slowly adding a scant 2 teaspoons of sea salt (a little at a time) and about 1/2 cup fresh chopped basil. The salt really brought out the flavor of the tomatoes. This recipe fed 3 adults & a toddler with about 2 full cups of sauce leftover that I vacuum packed and put in the freezer for next time! :) I served it over fettuccine noodles alongside my Tink's Crunchy Panko Chicken. Thanks so much for sharing your creation, my Typo Qween!
Loved this tasty pasta sauce! It had the richness and texture of a creamy tomato sauce without adding the fat and calories of cream. I couldn't resist adding a few sprinkles of crushed red pepper flakes and enjoyed the little kick it gave an already great sauce. You're right that it makes a lot - I made half of the recipe and it was plenty for 4 servings. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012