Mushroom Basil Marinara Sauce
http://janetbostwick349.fotopic.net/

1/2 cup olive oil, more if needed or desired
3 cups onions, finely chopped
6 cloves garlic, finely chopped
3 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 to 1 1/2 teaspoon Kosher salt, to taste
1 1/2 teaspoon freshly ground black pepper, to taste
102 ounce crushed tomatoes
3 bay leaves
2 pounds mushrooms
1 cup basil chiffonade, loosely packed

Heat the oil in a large pot, using only 1/2 cup of oil to start, adding more
as needed or wanted for flavor. Sauté the vegetables with salt until very
tender -- about a half hour. I often put all the vegetables in the food
processor and mince them before cooking. It makes the texture of the
finished sauce finer. Slice the mushrooms and add to the vegetables, sauté
briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
until the mushrooms are cooked and the tomato mixture is somewhat reduced
and is thick. Add the basil and cook for a further 15 to 30 minutes.
Remove the bay leaves. Freezes well.

Janet

In article > ,
"Janet Bostwick" > wrote:

> Mushroom Basil Marinara Sauce
> http://janetbostwick349.fotopic.net/
>
> 1/2 cup olive oil, more if needed or desired
> 3 cups onions, finely chopped
> 6 cloves garlic, finely chopped
> 3 celery stalks, finely chopped
> 3 carrots, peeled and finely chopped
> 1 to 1 1/2 teaspoon Kosher salt, to taste
> 1 1/2 teaspoon freshly ground black pepper, to taste
> 102 ounce crushed tomatoes
> 3 bay leaves
> 2 pounds mushrooms
> 1 cup basil chiffonade, loosely packed
>
> Heat the oil in a large pot, using only 1/2 cup of oil to start, adding more
> as needed or wanted for flavor. Sauté the vegetables with salt until very
> tender -- about a half hour. I often put all the vegetables in the food
> processor and mince them before cooking. It makes the texture of the
> finished sauce finer. Slice the mushrooms and add to the vegetables, sauté
> briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
> until the mushrooms are cooked and the tomato mixture is somewhat reduced
> and is thick. Add the basil and cook for a further 15 to 30 minutes.
> Remove the bay leaves. Freezes well.
>
> Janet

Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

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"Omelet" > wrote in message
news
> In article > ,
> "Janet Bostwick" > wrote:
>
>> Mushroom Basil Marinara Sauce
>> http://janetbostwick349.fotopic.net/
>>
>> 1/2 cup olive oil, more if needed or desired
>> 3 cups onions, finely chopped
>> 6 cloves garlic, finely chopped
>> 3 celery stalks, finely chopped
>> 3 carrots, peeled and finely chopped
>> 1 to 1 1/2 teaspoon Kosher salt, to taste
>> 1 1/2 teaspoon freshly ground black pepper, to taste
>> 102 ounce crushed tomatoes
>> 3 bay leaves
>> 2 pounds mushrooms
>> 1 cup basil chiffonade, loosely packed
>>
>> Heat the oil in a large pot, using only 1/2 cup of oil to start, adding
>> more
>> as needed or wanted for flavor. Sauté the vegetables with salt until
>> very
>> tender -- about a half hour. I often put all the vegetables in the food
>> processor and mince them before cooking. It makes the texture of the
>> finished sauce finer. Slice the mushrooms and add to the vegetables,
>> sauté
>> briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
>> until the mushrooms are cooked and the tomato mixture is somewhat reduced
>> and is thick. Add the basil and cook for a further 15 to 30 minutes.
>> Remove the bay leaves. Freezes well.
>>
>> Janet
>
> Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
> --
> Peace! Om
No, that's the large (therefore very inexpensive) can of crushed S&W
tomatoes from Costco. I think it's something like $2.50 for the can. You
can't beat that. Starting with those large cans of crushed or diced or
whole or stewed you can go anywhere extremely cheaply ) BTW, the olive
oil is important here. . .it's used for flavor as well as a sauté medium, so
don't pick something stinky.
Janet

On Tue, 20 Oct 2009 17:22:01 -0500, Omelet >
wrote:

>In article > ,
> "Janet Bostwick" > wrote:
>
>> Mushroom Basil Marinara Sauce
>> http://janetbostwick349.fotopic.net/
>>
>> 1/2 cup olive oil, more if needed or desired
>> 3 cups onions, finely chopped
>> 6 cloves garlic, finely chopped
>> 3 celery stalks, finely chopped
>> 3 carrots, peeled and finely chopped
>> 1 to 1 1/2 teaspoon Kosher salt, to taste
>> 1 1/2 teaspoon freshly ground black pepper, to taste
>> 102 ounce crushed tomatoes
>> 3 bay leaves
>> 2 pounds mushrooms
>> 1 cup basil chiffonade, loosely packed
>>
>> Heat the oil in a large pot, using only 1/2 cup of oil to start, adding more
>> as needed or wanted for flavor. Sauté the vegetables with salt until very
>> tender -- about a half hour. I often put all the vegetables in the food
>> processor and mince them before cooking. It makes the texture of the
>> finished sauce finer. Slice the mushrooms and add to the vegetables, sauté
>> briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
>> until the mushrooms are cooked and the tomato mixture is somewhat reduced
>> and is thick. Add the basil and cook for a further 15 to 30 minutes.
>> Remove the bay leaves. Freezes well.
>>
>> Janet
>
>Saved, thanks! Is that a typo on the amount of tomato tho'? <g>

Probably not since the recipe makes a good amount of sauce... 102
ounces is just one #10 can, I'd likely double that recipe so I could
fill my freezer. But I'd not use butthe merest hint of basil with
mushroom; it's one or the other, they clash... basil is too powerful a
flavor, it will demolish the flavor of mushroom. Even without the
mushrooms I'd limit the basil to like one leaf per pint of tomato
sauce. I'd swap the celery for parsley... and it's missing some
oregano... a Tbls of Penzys Italian herb mix would be perfect.

In article >,
"Janet Bostwick" > wrote:

> > Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
> > --
> > Peace! Om
> No, that's the large (therefore very inexpensive) can of crushed S&W
> tomatoes from Costco. I think it's something like $2.50 for the can. You
> can't beat that. Starting with those large cans of crushed or diced or
> whole or stewed you can go anywhere extremely cheaply ) BTW, the olive
> oil is important here. . .it's used for flavor as well as a sauté medium, so
> don't pick something stinky.
> Janet

Ah! Thanks for the explanation. I've never really looked in to buying
bulk cans of veggies.

I may have to remedy that. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
brooklyn1 > wrote:

> >Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
>
> Probably not since the recipe makes a good amount of sauce... 102
> ounces is just one #10 can, I'd likely double that recipe so I could
> fill my freezer. But I'd not use butthe merest hint of basil with
> mushroom; it's one or the other, they clash... basil is too powerful a
> flavor, it will demolish the flavor of mushroom. Even without the
> mushrooms I'd limit the basil to like one leaf per pint of tomato
> sauce. I'd swap the celery for parsley... and it's missing some
> oregano... a Tbls of Penzys Italian herb mix would be perfect.

Yes, she explained it too thanks. I've never bought a giant can of
tomatoes!

And everyone is always free to tweak recipes to personal taste. ;-)
I tend to use McCormick Italian herb mix.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"brooklyn1" > wrote in message
...
> On Tue, 20 Oct 2009 17:22:01 -0500, Omelet >
> wrote:
>
>>In article > ,
>> "Janet Bostwick" > wrote:
>>
>>> Mushroom Basil Marinara Sauce
>>> http://janetbostwick349.fotopic.net/
>>>
>>> 1/2 cup olive oil, more if needed or desired
>>> 3 cups onions, finely chopped
>>> 6 cloves garlic, finely chopped
>>> 3 celery stalks, finely chopped
>>> 3 carrots, peeled and finely chopped
>>> 1 to 1 1/2 teaspoon Kosher salt, to taste
>>> 1 1/2 teaspoon freshly ground black pepper, to taste
>>> 102 ounce crushed tomatoes
>>> 3 bay leaves
>>> 2 pounds mushrooms
>>> 1 cup basil chiffonade, loosely packed
>>>
>>> Heat the oil in a large pot, using only 1/2 cup of oil to start, adding
>>> more
>>> as needed or wanted for flavor. Sauté the vegetables with salt until
>>> very
>>> tender -- about a half hour. I often put all the vegetables in the food
>>> processor and mince them before cooking. It makes the texture of the
>>> finished sauce finer. Slice the mushrooms and add to the vegetables,
>>> sauté
>>> briefly. Add the tomatoes and bay leaves. Simmer for about 1 1/2 hours
>>> until the mushrooms are cooked and the tomato mixture is somewhat
>>> reduced
>>> and is thick. Add the basil and cook for a further 15 to 30 minutes.
>>> Remove the bay leaves. Freezes well.
>>>
>>> Janet
>>
>>Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
>
> Probably not since the recipe makes a good amount of sauce... 102
> ounces is just one #10 can, I'd likely double that recipe so I could
> fill my freezer. But I'd not use butthe merest hint of basil with
> mushroom; it's one or the other, they clash... basil is too powerful a
> flavor, it will demolish the flavor of mushroom. Even without the
> mushrooms I'd limit the basil to like one leaf per pint of tomato
> sauce. I'd swap the celery for parsley... and it's missing some
> oregano... a Tbls of Penzys Italian herb mix would be perfect.
>
I understand where you are going with the substitutions that you would make.
To me, that would make the sauce a more typical spaghetti sauce -- oregano,
parsley. And I like that too. This is just different. The sauce has the
sweetness of the tomatoes and carrots that comes on the flat of the tongue
rather than the more heavy sweetness of spaghetti sauce that floods the
mouth and back of the tongue. IMO, the kind of sauce you are talking about
is more appropriate with some sort of meat or sausage. This sauce is fine
with a not too heavy pasta. Just my view, but as OM said, everyone needs to
tinker to suit their own taste.
Janet

On Tue, 20 Oct 2009 20:59:52 -0500, Omelet >
wrote:

>In article >,
> brooklyn1 > wrote:
>
>> >Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
>>
>> Probably not since the recipe makes a good amount of sauce... 102
>> ounces is just one #10 can, I'd likely double that recipe so I could
>> fill my freezer. But I'd not use butthe merest hint of basil with
>> mushroom; it's one or the other, they clash... basil is too powerful a
>> flavor, it will demolish the flavor of mushroom. Even without the
>> mushrooms I'd limit the basil to like one leaf per pint of tomato
>> sauce. I'd swap the celery for parsley... and it's missing some
>> oregano... a Tbls of Penzys Italian herb mix would be perfect.
>
>Yes, she explained it too thanks. I've never bought a giant can of
>tomatoes!

I don't buy #10 cans either. Savings is only pennies (sometimes no
savings), last I looked a #10 can of diced tomatoes cost like $6... at
Sam's Club. 28 oz cans from the regular stupidmarket often turn out
less expensive, when they run sales I buy a case. A #10 can is too
much for most recipes.

"brooklyn1" > wrote in message
...
> On Tue, 20 Oct 2009 20:59:52 -0500, Omelet >
> wrote:
>
>>In article >,
>> brooklyn1 > wrote:
>>
>>> >Saved, thanks! Is that a typo on the amount of tomato tho'? <g>
>>>
>>> Probably not since the recipe makes a good amount of sauce... 102
>>> ounces is just one #10 can, I'd likely double that recipe so I could
>>> fill my freezer. But I'd not use butthe merest hint of basil with
>>> mushroom; it's one or the other, they clash... basil is too powerful a
>>> flavor, it will demolish the flavor of mushroom. Even without the
>>> mushrooms I'd limit the basil to like one leaf per pint of tomato
>>> sauce. I'd swap the celery for parsley... and it's missing some
>>> oregano... a Tbls of Penzys Italian herb mix would be perfect.
>>
>>Yes, she explained it too thanks. I've never bought a giant can of
>>tomatoes!
>
> I don't buy #10 cans either. Savings is only pennies (sometimes no
> savings), last I looked a #10 can of diced tomatoes cost like $6... at
> Sam's Club. 28 oz cans from the regular stupidmarket often turn out
> less expensive, when they run sales I buy a case. A #10 can is too
> much for most recipes.

That's really expensive. Around here, I would pay $6 for a #10 can of
Contadina ready-made spaghetti sauce. The #10 cans of diced, stewed,
crushed or whole tomatoes, good name brand, are always under $3 at Costco.
Janet