Posted: Feb 16 2015


Conversations about food issues in this country inevitably make their way back to the home and meals eaten as a family. We whiz our way into the week with a frenzy of loose ends, forgotten homework and anticipation of the effort expected from the week ahead. This simple tomato sauce takes just a few minutes to prep, only gets better with time, and can be made in quantity for the week or frozen for future meals. Omnivore Sauce and the addition of a few mushrooms give the tomato base depth, with a warming spice and savory umami flavor profile. So why not make a choice to sit down together on Monday night: a deliberate act in claiming the significance of mealtime, taking the time to feed ourselves, and feed ourselves well.


1 28 oz. can whole, peeled tomatoes

2 medium carrots, cleaned and cut into chunks

2 stalks celery, cleaned and cut into chunks

1 yellow onion, peeled an cut into large chunks

3 cloves garlic, roughly diced

10 medium white or brown mushrooms, brushed clean

2 tbsp butter or olive oil

fresh or dried herbs (thyme, oregano, basil)

1 bay leave

3/4 red wine

1-2 tsps Omnivore Sauce


In the bowl of a food processor add the carrots, celery, onion, garlic and pulse to grind the vegetables until the pieces are about this size of rice. 

In a dutch oven or large, heavy-bottomed saucepan over medium heat add the butter, and begin to sauté the vegetables. Then process the mushrooms (separately so they don't disintegrate) and add them to the vegetables in the pan. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally, and turning the heat down if the vegetables begin to color. Then add the wine and herbs to the pan and continue to cook while you roughly puree the tomatoes -- they should retain a bit of texture. When the wine has almost completely evaporated, add the Omnivore Sauce (1 or 2 tsps. depending on your desired level of spice) to the vegetables, cook for two minutes, then add the pureed tomatoes. Stir until well combined, add the bay leaf, cover and let cook for at least 20 minutes or up to an hour, scraping the bottom as you go to avoid burning the sauce.  Taste for seasoning and adjust, adding more herbs or Omnivore Sauce as desired. Discard bay leaf before serving.

Serve immediately, or store the remainder in the fridge for up to four days, or the freezer for up to three months. Recipe may be doubled. 

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