This sauce began as a quick idea to use as a filling with veggies or hummus for buckwheat crepes and after tasting it I decided it’s a keeper. Particularly now that tomatoes are in season, this sauce will be at its best and I’ve already made a list of other ways to enjoy it: on top of crusty baguette slices, with soba noodles or whole grains like quinoa, on eggs or breakfast burritos, and even with spaghetti squash–one of my favorites lately. The recipe below makes about 1 cup of sauce, but it can easily be doubled or tripled.
Mushroom Tomato Sauce
2 Portobello mushroom caps
1 – 2 T grapeseed oil
2 large ripe tomatoes – 1 diced and one grated with the large holes of a vegetable grater (this will mostly produce juice)
1 t minced, fresh garlic or to taste
1 T chopped, fresh chives
sea salt and cracked pepper to taste
Slice the mushroom caps into large slices then place them into a food processor and pulse to form small chunks. Heat oil in a medium skillet. Add the mushrooms and sauté for about 3 minutes, or until about to turn brown. Add the tomatoes and juice, some cracked pepper and a pinch of sea salt and stir well. Simmer over medium-low heat until the mixture reduces and is thickened to a desired consistency, about 10 minutes. Remove from the heat, add the garlic and chives and adjust the salt and pepper. Here's to your health!!