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
- 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.