I just had the best experience with this sauce. I read a couple of recipes, combined them, added a few of my own ideas and came up with this marvelous dish. It had to be the best dinner I’ve had in a long while. First I will list the ingredients (trying to remember the proper proportions).
- 4 garlic cloves, thinly sliced
- 1/2 onion, chopped
- 1/4 – 1/2 cup vegetable broth
- 6 mushrooms, sliced
- 1/4 cup red cooking wine
- 1/8 tsp. crushed red peppers
- 1/4 tsp. oregano
- 1/4 tsp. crushed rosemary
- 1/4 tsp. crushed thyme
- 1/2 tsp. crushed basil
- 1 quart (or 28 oz. can) tomatoes
First, thinly slice the garlic and place in a skillet with 2 Tlbs. vegetable broth. Cook over medium heat. Stir, adding more broth as it dries up. Once the garlic cooks, add the onions and the remaining 2 Tlbs. vegetable broth. Stir and cook over medium heat until the onions are soft.
Add the mushrooms. Cook a little longer to soften the mushrooms. Add the cooking wine. Cook until the wine condenses down. Add the spices and the tomatoes. Crush the tomatoes with a potato masher. Cook over medium high heat, stirring occasionally until the sauce thickens up.
Serve over whole wheat pasta and zucchini. Mmmmmmm sooo good!