Ingredients
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2 tablespoons olive oil
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1 onion, diced
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1 red pepper, diced
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5 ounces button mushrooms, sliced
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6 ounces tomato paste
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1/4 cup dry sherry
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1 teaspoon salt
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1/2 teaspoon brown sugar
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1/2 teaspoon garlic powder
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1/4-1/2 teaspoon smoked paprika
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1/2 teaspoon thyme
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1 teaspoon oregano
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1 teaspoon parsley
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1/4 teaspoon dried basil leaves
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2 (28 ounce) cans crushed tomatoes
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3 heads roasted garlic, Be sure white throughout with no green in center before roasting, cloves removed from skins
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3 fresh basil leaves, chopped
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1/4-1/2 teaspoon chili pepper flakes
Instructions
- In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
- Stir in the tomato paste and cook for 3 minutes.
- Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
- Mash the roasted garlic cloves.
- Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
- For a smooth sauce use in immersion blender.