Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons olive oil
  • 8 ounces baby portobello mushrooms, chopped
  • 1 teaspoon kosher salt, plus extra to taste
  • 2 tablespoons balsamic vinegar
  • 3 cups crushed tomatoes
  • 1 (14.5-oz) can fire roasted tomatoes
  • 1 small yellow onion, peeled and halved
  • 4 cloves of garlic, peeled and smashed
  • 1/4 cup thinly sliced fresh basil

Instruction

  • In a large pan, heat the olive oil over medium heat. Add the mushrooms and 1 teaspoon of salt and cook them in the oil, stirring occasionally, until the mushrooms have released their moisture (about 10 minutes).
  • Add the balsamic to the mushrooms and, as it simmers, scrape up the browned bits off the bottom of the pan. Add the crushed tomatoes and the fire roasted tomatoes and stir to combine. Place the onion and garlic in the sauce. Adjust the heat to low, cover the pan, and simmer the sauce for twenty minutes, stirring occasionally.
  • Uncover the pan and simmer the sauce for ten minutes. Discard the onion and garlic. Add the basil and stir to combine. At this point, give the sauce a taste and season with more salt, if desired.