It's not often that I use store-bought sauces, preferring instead to make my own at home to ensure freshness and control over the seasonings used. In this case, I wanted a sauce to go along with quinoa goat cheese and Parmesan cakes and so I cooked up a succulent mushroom marinara sauce that included some fresh herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The possibilities are endless. An added bonus is that it's easy to make too. The sauce will keep in the fridge in a well sealed jar for roughly 4 days or freeze it in airtight containers for up to 6 months.
|Mushroom Marinara Sauce with Fresh Herbs|
|Recipe by Lisa Turner|
Published on June 27, 2013
Easy-to-make zesty and robust chunky homemade marinara sauce filled with pieces of tender portobello mushroom and seasoned with fresh herbs
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Tomato Sauce with Sun-Dried Tomatoes
On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky
Audio Accompaniment: silence
I'm sharing this with Ricki's Wellness Weekend.