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SERVES:

Makes approx. 8 cups

INGREDIENTS:

• 2 28-ounce cans crushed tomatoes
• 1 heaping cup diced white onion
• 3 large Portobello mushrooms, chopped into 1/4-1/2 inch thick bite size pieces
• 2 large cloves garlic, minced
• Olive oil for sautéing veggies
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried basil
• Red pepper flakes to taste salt to taste

PROCEDURE:

Use a large heavy bottomed pot, with a splash of olive oil on medium high heat, to saute 1 heaping cup of diced white onion, 3 chopped Portobello mushrooms, 2 large cloves of minced garlic, 1 1/2 tsp each of dried basil and dried oregano and a couple of bay leaves.

After 7-8 minutes, when the mushrooms are nice and soft, add the 2 cans crushed tomatoes and a pinch of red pepper flakes if you like.

Add 1/2-1 cup of water (total) to the cans and then add that resulting tomato water to the pot so the sauce doesn't thicken up too much as it's simmering along for the next 20 minutes or so.

HINTS:

Serve with any pasta. Especially good with cheese tortellini for a satisfying vegetarian meal.