Homemade Tomato Sauce with Mushrooms
Mushrooms, balsamic vinegar, and tomato paste join together to add a rich, deep umami flavor to this homemade tomato sauce - plus, it's lower in sodium than most store-bought varieties. If you enjoy a richer flavored sauce, then simmer the sauce longer.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 2 cups sliced baby bella mushrooms
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 26 - 28 ounce can crushed tomatoes (preferably no-salt added)
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon Kosher salt
- Freshly ground pepper, to taste
- Heat oil in a medium-large pot over medium high.
- Add onions and saute 1-2 minutes until translucent and starting to soften. Add garlic and stir 30 seconds to 1 minute until fragrant. Add mushrooms and saute about 5 minutes until water from the mushrooms has released and begins to evaporate.
- Add herbs and tomato paste; stir to combine. Deglaze the bottom of the pot with vinegar.
- Add crushed tomatoes, 1/2 cup water, bay leaf, salt, and pepper. Lower heat to low and simmer 20-30 minutes.
- Recipe provided by Jessica Fishman Levinson, R.D., of Nutritioulicious.
Per serving: 73 kcal cal., 3.5 g fat (0.5 g sat. fat), 9 g carb., 2 g fiber, 5 g sugar, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet