VEG COOKING FOR EVERYONE: Tomato Sauce With Dried Mushrooms

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* Exported from MasterCook *

 

Tomato Sauce With Dried Mushrooms

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 64

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini -- up to 1

2 tablespoons olive oil

1 small onion -- finely diced

1 large garlic clove -- sliced

4 thyme sprigs or 1/4 teaspoon dried

1 bay leaf

2 teaspoons chopped rosemary

OR 1/2 teaspoon dried

Salt and freshly milled pepper

28 ounces canned crushed tomatoes in puree

2 tablespoons tomato paste

1/2 teaspoon balsamic or red wine vinegar

 

Makes about 2 1/2 cups

 

Longer simmering builds a complex and mellow flavor in this sauce.

 

Cover the mushrooms with 1 cup warm water, let stand for 30 minutes, then

squeeze dry and chop. Strain the soaking water and reserve. Warm the oil

in a wide skillet with the onion, garlic, and herbs. Cook over medium-high

heat for about 5 minutes, stirring frequently. Add the mushrooms and cook

for 5 minutes more. Season with salt and pepper. Pour in half the

mushroom-soaking liquid and cook until completely evaporated, scraping the

pan to work in any caramelized bits of onion. Add the tomatoes, tomato

paste, and remaining mushroom liquid. Lower the heat and simmer for 30

minutes. Add vinegar at the end to taste.

 

 

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