Chunky Tomato Sauce
5 Roma Tomatoes
2 cloves of garlic
1/2 medium carrot
1/2 white onion
5 Portobello Mushrooms
2 Bay Leaves
1 stem of fresh parsley
1 handful of fresh basil
1 Tsp of Oregano
1/2 Tsp of Red Pepper Flakes
1/2 TSP of Kosher Salt
4 Tbsp Olive Oil
Pasta of Choice
Dice garlic cloves, carrot, onion, Portobello Mushrooms, tomatoes.
As a Note, If you prefer this sauce to be on the smoother side rather than chunky you can adjust how small you dice the vegetables or you can even use a food processor.
Add 4 Tbsp of Olive Oil to a large pan over medium heat and Place chopped garlic and carrot in heated pan; sauté until garlic starts to display golden edges (usually in 5 minutes or less).
add diced onion and mushrooms into the same pan along with the red pepper flakes, and Salt to taste. Then sauté the mix over medium heat until the onion sweats and becomes soft.
Add diced tomatoes to heated pan; stir until well mixed with other items in pan and then raise the heat of the pan to just below high heat and let everything come to a slow boil.
After about 5 minutes, lower the temperature back to medium heat, add 2 bay leaves and oregano to the sauce, and stir. At this point you can check for salt and spice. Add more salt and red pepper flakes depending on your preference.
Let the sauce continue to cook for another 10-15 minutes on medium heat.
As a Note, Depending on the type and ripeness of the tomatoes you can either aim for the 10 minutes cooking time or the 15 minutes. The Longer you cook the sauce for the denser it will become. As a tip, do not use a lid if you want to expedite the condensation process.
In a separate pot, prepare your pasta according to package instructions. For this recipe, we added our sauce to Farfalle (a.k.a bow-tie pasta).
While Paste is cooking, chop the parsley and basil and add to sauce, stirring occasionally.
When pasta is cooked, drain, and set aside. Feel free to add olive oil or salt to taste.
remove the sauce from heat, turn off the stove, and serve sauce with pasta; feel free to garnish with a little bit of parsley - and enjoy!