I noticed that the tomatoes I had purchased recently were getting soft and needed to be used immediately. What I envisioned for my next meal didn’t include tomatoes so I figured the best way to use them was to make a sauce to be used later.
I started by “sautéing” thickly sliced mushrooms, as I often do, in a dry pan. I cooked them, stirring occasionally, until they no longer exuded moisture. I then set them aside for the time being.
The dry method of cooking mushrooms, while cooking them sufficiently, gives them a meaty bite and a lot of flavor. The residue left coating the bottom of the pan also adds flavor to the dish and is easily deglazed in the following procedure of sautéing onions, garlic, jalapeños and red Fresno peppers in olive oil.
I then added the roughly chopped tomatoes.
Next I seasoned with moderate amounts of dried basil, oregano, marjoram, crushed celery seeds, powdered rosemary, salt and pepper.
When the tomatoes had broken down a bit I used a slotted spoon to scoop out the larger chunks of tomatoes and whatever ingredients came along with them and blended them smooth. I wanted the end product to have some texture to it. I made a point of trying to include any tomato skins I saw in with the ingredients to be blended. The rest of the bits and pieces and sauce were left behind in the pan.
The blended sauce was then added back into the pan followed by the previously cooked mushrooms.
I seasoned again with salt, a splash of white balsamic vinegar and a drizzle of olive oil. I don’t skimp on olive oil when using tomatoes. It assists in making the lycopene in the tomatoes available for the body to assimilate.
Since I was reserving this sauce for another meal I poured it into a jar to go in the refrigerator, but I very nearly made a meal of it just tasting the delicious sauce! The dry cooked mushrooms are a costar in this sauce. They did not disappoint. They almost have a crunch when you bite into them.