1 28-oz can tomato sauce
3 tomatoes (best kinds are roma, hot house, or beefsteak)
1 yellow onion
2 garlic cloves
1 cup fresh basil
2 cups white mushrooms
2 tablespoons olive oil
2 teaspoons oregano
1 teaspoon kosher salt
½ tablespoon black pepper
These amounts can be adjusted to meet your individual taste. I enjoy the taste of garlic very much, but you can take that down to 1 clove, and if you love the taste of basil, as do I, feel free to be more liberal with that. My photo above also includes minced parsley. I only added parsley to this recipe because we had a plethora of it in the garden. Parsley is not an essential ingredient to this recipe.
Mince onion, garlic, and basil.
Dice tomatoes to cube shape.
Heat the olive oil in a fry pan over medium heat. Once oil is hot, add onion and garlic and simmer (stirring occasionally to prevent browning or burning) until they’ve “melted” – your onions will be translucent in color
Add basil and continue to simmer over medium heat for 4-5 minutes, stirring occasionally
Add tomatoes and mushrooms and simmer over medium heat for 5-6 minutes or until juice from the tomatoes has seeped into the pan
Add can of tomato sauce and lower heat.
Your sauce will start to bubble periodically here. To minimize splatter, cover your fry pan with a lid, and continue to stir every 1-2 minutes.
As your sauce heats up, add the kosher salt, black pepper, and oregano.
Allow sauce to simmer on low heat for 7-8 minutes before serving.
***To make this a meat sauce, cook your desired amount of ground beef or turkey in a separate fry pan, seasoning with salt, pepper, and garlic powder. Drain your cooked meat of excess oil and add it to this recipe at the same time as the can of tomato sauce.