Portobello Mushroom Marinara Sauce

  • Yield servings
  • Prep 10 mins
  • Cook 60 mins

Too many tomatoes is just the right amount for a big batch of mushroom and tomato pasta sauce.

To save time, you can process the tomatoes in a food processor.


22 cups roughly chopped, peeled, cored and seeded tomatoes
4 cups chopped portobello mushrooms
3 cups diced onion
2 cups chopped basil
12 cloves garlic, minced
36 ounces tomato paste
2 1/2 cups red wine
3 tablespoons sugar
2 tablespoons dried Italian seasoning or oregano
5 bay leaves
2 1/2 teaspoons salt


  1. Combine all ingredients in large pot over high heat and bring to a boil. Boil 15 minutes; reduce heat and simmer 15 minutes. Bring back to a boil, and begin ladling into sterilized jars. Place sealed jars into boiling water for 30 minutes. Let cool 24 hours. Makes 10 quarts.

Recipe by Jeanette Hurt.



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