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Pomodoro Sauce

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12
serves

INGREDIENTS

1 cup onion, chopped
1 cup green bell pepper, chopped
4 fresh garlic cloves, minced
3 tbsp. olive oil
2 qt. wild mushrooms, sliced, about 1-1/4 lb.
1 can (28 oz.) crushed tomatoes, undrained
1 can (28 oz.) whole tomatoes, drained, quartered
3/4 cup dry white wine
1½ - 2 tsp. dried basil leaves
½ - ¾ tsp. dried thyme leaves
2 tsp. sugar
salt and ground black pepper, to taste

INSTRUCTIONS

  1. 1
    Sauté onion, bell pepper and garlic in oil 3 minutes or until soft. Add mushrooms; cook, covered, over medium heat 3 minutes or until wilted. Uncover pan; continue cooking 5 minutes or until mushrooms are tender and excess liquid has evaporated.
  2. 2
    Stir in tomatoes, wine, basil and thyme. Bring to a boil; reduce heat. Simmer 15 to 20 minutes. Add sugar, salt and pepper. Keep hot.

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preparation methods
Meals/Courses
cuisines European, Italian
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