A quick recipe for your enjoyment. Ben and I improvised this as we cooked and ended up with a fabulous final product. This is a great easy way to use up some of the surplus of tomatoes that you may have this summer! The measurements I have included are approximate since we were tossing things in as we went. Just adjust to the taste and texture you like.
2-3 T Extra Virgin Olive Oil
2 T Red Wine Vinegar
1 T Butter
2 cloves Garlic, minced
2 - 4 cups baby bella mushrooms, sliced thick (amount used depends on how much you like mushrooms!)
6-8 large tomatoes or 10-14 small tomatoes, chunked
1 small handful fresh basil, chopped
1 small red chili, minced
salt and pepper to taste
1 - 2 tsp red pepper flakes
1 - 2 tsp dried marjoram (sub in fresh if you have it!)
1 8oz can tomato paste
In a large skillet or sauce pan heat up a couple tablespoons of extra virgin olive oil. Add red wine vinegar, butter, and minced garlic.
Toss in baby bella mushrooms. Add more EVOO if needed. Saute on high for a few minutes until they show some color and soften a bit.
Add in tomatoes, making sure to include juices. We chunked our tomatoes right over the pan so as to keep all those juices in the sauce.
Add basil, red chili, marjoram, red pepper, salt and pepper. Gently boil at med-high heat 5 - 10 minutes until the juices start to concentrate.
Add can of tomato paste to thicken sauce. Simmer for another few minutes to bring the sauce together and thicken to desired consistency. Check spices and add more as desired.
Serve over al dente spaghetti or other pasta of choice.
