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.