Sunday, October 12, 2008

Tomato and Mushroom Sauce

Serves: 4


2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 pound (1 kg) very ripe tomatoes, sliced or
2 x 13 ounce (410 g) cans of whole tomatoes
1/2 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
8 ounces (250 g) mushrooms, sliced
Pepper to taste

Microwave Method:

1. In a bowl heat oil for 1-2 minutes on HIGH. Add onion and garlic. Cook for 2 minutes on HIGH.
2. Add tomatoes, stir and cook for 1 minute on HIGH.
3. Add wine, tomato paste, oregano, basil and bay leaf. Cover and cook for 6-7 minutes on HIGH.
4. Stir in mushrooms and pepper. Cook uncovered for 4-5 minutes on HIGH. Remove bay leaf.
5. Serve over hot pasta. Sprinkle with freshly grated Parmesan cheese.

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