Portobello Mushroom Marinara Sauce

I've always wanted to make my own marinara sauce and when I recently found some quinoa pasta, I was inspired to come up with my own version. As tomatoes are rather pricey right now, I sort of cheated and used canned tomatoes instead of the fresh ones that I usually use. Easy to make and a good idea to serve with vegetables, your favorite pasta, tempeh, and of course northeast African millet patties and just plain good enough to eat by the spoonful. Your friends and family will thank you. There is really no comparison between store-bought sauces and homemade ones.

Portobello Mushroom Marinara Sauce

Recipe by Lisa Turner Cuisine: Italian Published on May 3, 2010 Simple, zesty and chunky homemade marinara sauce with big juicy pieces of tender meaty portobello mushrooms — great for serving over any kind of pasta Preparation: 20 minutes Cooking time: 40 to 45 minutes Print this recipe Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 14 oz (400 g) portobello mushrooms, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 28 oz (800 ml) can of crushed tomatoes 14 oz (400 ml) can of diced tomatoes 1 tablespoon balsamic vinegar 1 tablespoon fresh oregano (1 teaspoon dried) 1 tablespoon fresh basil, shredded or chopped (1 teaspoon dried) 1 teaspoon dried red pepper flakes 1/2 teaspoon cayenne 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 teaspoon sugar 1/2 cup black olives, pitted and chopped 1/2 cup soft unripened goat cheese Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion starts browning at the edges. Add the mushrooms, garlic and jalapeños, and cook for another 5 minutes, raising the heat slightly. Add the tomatoes, balsamic vinegar, herbs and spices, salt and pepper and bring to boil. Reduce the heat slightly and simmer for 25 to 30 minutes with the lid slightly ajar, stirring often. Meanwhile, cook the pasta of your choice according to package directions and drain. Add the sugar and olives to the sauce and continue to simmer for another few minutes. Stir in the goat cheese or sprinkle over the pasta that you serve the sauce with. Makes 4 to 5 cups

More sauces you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Devil's Nightmare Pasta Sauce
Gingered Tomato Sauce
Hot Green Chili Sauce
Best Ever Mushroom Sauce
Homemade Pasta Sauce

Audio Accompaniment: Evening Star by Robert Fripp and Brian Eno