Garlicky tomato sauce filled with chunks of tomatoes, bits of fresh herbs, and sliced mushrooms. Quick and easy and very healthy, this tomato sauce is perfect with any pasta dish.
Do you have tons of ripe tomatoes in your refrigerator? I often do. It’s actually an issue in my house. Sometimes when I go grocery shopping, I’d forget that I already have tomatoes sitting in the refrigerator waiting to be used, and I’d buy a few to use for dinner that night. Then, of course, I would change my mind and decide not to make what I planned for dinner. Which means I end up with more tomatoes than I started out that morning. Does that sound familiar?
This recipe will solve that problem! Ripe tomatoes make the best sauces for pasta. Filled with garlic, fresh herbs, and mushrooms, this tomato sauce will become your go to recipe for your pasta dishes. Delicious, healthy, quick and easy, you’ll love it as much as I do.
Not convinced? Tomatoes are filled with nutrients that help reduce the risk of cancer, promote heart health, and promote bone health. Why am I constantly talking about how important these are? Cancer and heart disease are leading causes of failing health and death. And I’m a dental hygienist. Bone health matters a lot in preserving your teeth. And having strong healthy teeth means I can eat more. =)
First, wash about 5 medium sized tomatoes. I used Roma tomatoes because they were what I had on hand, but you can use whatever you like.
Slice them into chunky pieces. I love my sauces chunky, but if you prefer them smoother, slice your tomatoes into smaller pieces.
Place half of the tomatoes into a blender and blend until smooth. For some reason, the tomatoes turned a different color once they become blended. Set aside for now.
Chop up the garlic cloves into fine pieces.
In a medium sized skillet, add about a tablespoon of olive oil over low heat. Allow the oil to heat for about 30 seconds to a minute. Carefully add in the minced garlic. Stir with a spatula to cook the garlic evenly and to prevent them from become burnt. Cook the garlic until they become aromatic and turn a golden brown.
Turn off the heat and allow the garlic and olive oil to cool down for a minute or two. Then pour the blended tomato into the skillet and turn the heat to medium. Add in the rest of the tomatoes and sliced mushrooms. Cook until they have softened. Add in basil or parsley and stir to mix them into the sauce. I prefer the taste of basil in my tomato sauce.
Add in crushed red peppers and salt to taste. Stir to incorporate the seasoning into the sauce.
Pour the sauce over your favorite pasta dish, or try this Spinach, Kale, and Mozzarella Ravioli recipe.
Serve warm and enjoy!
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