Sauteed Sauce
Description
This vibrant Mediterranean sauce is the perfect companion for pasta, pizza, or grilled vegetables. It starts with a fragrant base of sauted garlic and onions, enriched with earthy sliced mushrooms and fresh herbs like oregano, parsley, and basil. The core of the flavor comes from whole peeled tomatoes, simmered down with a touch of fructose to balance the acidity. The result is a deeply aromatic, slightly sweet, and savory sauce with a pleasant kick from crushed red pepper. Its an easy, home-style recipe that comes together quickly using pantry staples. Ideal for weeknight dinners or meal prep, this sauce captures the essence of Mediterranean cooking with its simple, bold flavors and fresh ingredients.Ingredients
Directions
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Heat the olive oil in a large pot over medium heat.
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Add the chopped onion (if using) and garlic, sauting until softened and fragrant, about 2-3 minutes.
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Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
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While the vegetables cook, drain the whole peeled tomatoes and puree them in a blender for 10 seconds, or mash them with a fork.
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Pour the pureed tomatoes into the pot with the mushrooms and garlic.
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Add the oregano, parsley, dried basil, sea salt, black pepper, crushed red pepper, and fructose to the pot. Stir well to combine.
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Bring the sauce to a simmer, then reduce heat to medium-low.
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Cook uncovered for 30 minutes, stirring occasionally, until the sauce thickens slightly.
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Remove from heat and stir in the fresh chopped basil leaves just before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 242.5kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 2458.7mg103%
- Total Carbohydrate 27.5g10%
- Dietary Fiber 6.5g26%
- Sugars 3.4g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the sauce to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. Do not leave the sauce at room temperature for extended periods to cool, as this can promote bacterial growth.
Substitutions: You can substitute fructose with honey, maple syrup, or brown sugar if preferred. Fresh basil can be replaced with additional dried basil, though adding it at the end of cooking yields a brighter flavor.
Variations: Add a splash of balsamic vinegar for extra depth, or include diced carrots and celery in the initial saut step for a more robust vegetable base.
Serving: This sauce serves approximately 4-6 people as a pasta sauce. It pairs excellently with spaghetti, penne, or as a topping for pizza.
