I can’t believe its June. The time really does fly! I’m trying to think of ideas for Angel’s birthday, as it is coming up next week, followed by Father’s Day, Angel’s dad visiting, then our friends wedding – what a full month! With Angel’s dad visiting, we should be throwing some really interesting Puerto Rican recipes your way…so stay tuned!
Spanish word of the day: café (coffe)
This recipe is great because it doesn’t take long to make and tastes great with Chicken & Asparagus, over Spaghetti Squash with Meatballs, or in our Zucchini Lasagna. So versatile! I would like to take a minute to point out one thing about this recipe and that is to take the extra time to caramelize the onions. You can skip it and it will taste awesome, but it will taste even better if you take the time to caramelize.
Tomato Sauce with Mushrooms
1/3 Yellow (Sweet) Onion
1 Tbsp Fat (we like to use duck fat, but you could even use olive oil)
4 Garlic cloves
1 tsp Sea Salt
26 oz Diced Tomatoes (if using canned, get “in juice”)
¼ cup Water
¾ tsp Black Pepper
¼ cup Basil leaves (fresh)
¼ cup Parsley (fresh)
1/8 tsp Cayenne Powder
1 cup White Button Mushrooms
Dice the onions, mushrooms and garlic, but keep them separate. Heat your chosen fat in a medium sized saucepan over medium-high heat (about a 7 on my oven).
Once hot, add the onions and cook for 3-4 minutes until caramelized (you’ll want to stir frequently and continue to cook until the onions are a nice light brown. Once the onions are golden, add the garlic and sea salt and continue to cook for one minute.
Add the water and tomatoes and bring to a boil. Set the timer to 1 hour, turn the heat down to low (about a 2 on my oven) and stir in the remaining ingredients.
Stir occasionally. Serve when the desired consistency is achieved (for us, its about an hour on low).
Try with our delicious Meatballs, go all out with our Spaghetti & Meatballs or in our Lasagna is sure to please!