This easy Mediterranean flavoured mushroom tomato sauce goes so well with al dente pasta or cooked rice and even serves as a dressing on top of Buddha bowls. Make a bigger batch and you’ll have delicious weekday meals in no time at all!
Other awesome qualities of my mushroom tomato sauce include the following:
- Easy to make
- Common ingredients only
- Relatively quick
- Perfect for batch cooking
The ingredients in my mushroom tomato sauce recipe
As the name of the recipe indicates, it has mushrooms and tomatoes in it I used button mushrooms that, besides being affordable and yummy, also serve their purpose very well.
As far as the tomatoes go, I opted for organic unsalted tomato puree in a glass bottle that’s just incredibly quick and easy to use. However, you may use fresh tomatoes instead (diced tomatoes or crushed tomatoes). Another way would be to puree fresh tomatoes using a blender.
I don’t know about you, but to me any good tomato sauce comes with some more veggies besides tomatoes. In this particular recipe I selected leeks, carrots and celery to be my veggie buddies. Usually it’s the onions that serve as base for tomato sauce, but I find leeks as delicious. Besides, many people are allergic to onions and would be happy with a recipe without those otherwise so precious veggies.
Now, I prefer to add crushed garlic into ready dishes as opposed to cooking it in order to preserve as much allicin as possible. Should allicin be no concern to you, feel free to chop your garlic and throw it in with the other veggies in the beginning.
And finally there’s dried oregano for the Mediterranean flavour! To boost up the flavours even more, add some fresh basil at the end of the cooking.
Surprising facts about button mushrooms
I recently listened to an interview on the Food Revolution Summit 2019 and discovered that the simple button mushrooms are superior to all the fancy and expensive varieties when it comes to cancer fighting components. Furthermore, you’d only need to eat half a mushroom daily to get the benefits! Now, how awesome is that! However, please note that heating is definitely required to destroy agaritine, a natural toxin found in mushrooms.
Should you have any dietary restrictions, you’d be glad to know that this mushroom tomato pasta sauce is:
- Gluten-free and grain-free
- Relatively low-fat
- Nut-free and peanut-free
- Low glycemic
Finally, do let me know in the comments below whether you love the combination of mushrooms and tomatoes! I’d love to hear from you! Please also tag me in social media whenever you make and share my recipe.
- 1 medium leek, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 450g (1 lbs) button mushrooms, diced
- 680g (1.5 lbs) unsalted tomato puree
- ½ cup water
- 2 tsps. dried oregano
- 4 garlic cloves, crushed
- Himalayan salt (max ¼+⅛ tsp. for Plantricious version)
- Black pepper to taste
- 5 tbsps. coconut milk
- Start by preparing your veggies – slice mushrooms and chop celery, carrots and leek.
- Next, sauté mushrooms – heat up a few tablespoons of water in a
large skillet over medium heat. Once the water starts to sizzle add
sliced mushrooms and cover. Sauté them over a medium heat for 5 minutes,
- Then, throw in chopped leek, carrots and celery. Stir, cover and
sauté for another 5 minutes until the veggies are soft. Also, add water
- Now it’s time to pour in the tomato puree along with ½ cup of water
and dried oregano. Stir well, bring to boil and simmer on low heat for
15 minutes. Turn off the heat.
- Finally, add crushed garlic and coconut milk and season with salt and pepper.
- Garnish with nutritional yeast,
chopped basil, parsley, coriander and/or green onions. Should you be
into spices, sprinkle on some red pepper flakes or chilli.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 90 Total Fat 4g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 152mg Carbohydrates 13g Net Carbohydrates 0g Fiber 3g Sugar 5g Sugar Alcohols 0g Protein 2g
Tips on serving my mushroom tomato sauce:
- Have it over al dente pasta, or cooked rice, quinoa, buckwheat, amaranth, millet, beans or lentils. Include plenty of greens (lettuce and/or cooked leafy greens) to go with your meal.
- Add this tomato sauce to Buddha bowls or salad bowls to serve as oil-free dressing.
- It would also make an awesome bread and cracker spread or dipping sauce once cooled and thickened.