Use kitchen shears to cut the tomatoes before removing them from the can. Serve over cavatappi or rotini. If freezing, divide the cooled sauce between 2 large freezer-safe resealable plastic food storage bags; seal with a little room for expansion and freeze flat, for up to 3 months. Adapted from “500 Best Sauces, Salad Dressings, Marinades & More,” by George Geary (Robert Rose, 2009). Makes about 5 cups.
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, cut into small dice (1 cup)
4 medium cloves garlic, minced
One 6-ounce can tomato paste
Two 28-ounce cans whole tomatoes, chopped, with their juices
12 ounces mushrooms, cut into large pieces
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon sea salt
Freshly ground black pepper
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 3 minutes, stirring once or twice, then add the tomato paste and cook for 2 minutes, stirring. Add the tomatoes with their juices and the mushrooms; increase the heat to medium-high and bring to a boil. (Watch out for sputtering sauce; you might wish to partially cover the skillet.)
Add tarragon and oregano. Reduce the heat to medium-low; partially cover, and cook for 20 minutes, stirring occasionally.
Add the sugar, salt and the pepper to taste; mix well. The sauce is ready to use; or let cool, then store flat in freezer-safe resealable plastic food storage bags, leaving room for expansion.
Per 1/4-cup serving: 24 calories, 1g protein, 5g carbohydrates, 0g fat, 0g saturated fat, 0mg cholesterol, 193mg sodium, 1g dietary fiber, 3g sugar
