Olive and Mushroom Tomato Sauce

There's nothing quite like a fresh tomato sauce. What makes this one special is the addition of plump portabella mushrooms and ripe black olives.
  • 6 lb. ripe, sweet tomatoes
  • 3 T. virgin olive oil
  • 1 small red onion; thinly sliced
  • 1/2 lb. chopped portabella mushrooms
  • 1 c. sliced black olives
  • 1/4 c. finely chopped basil leaves

Wash the tomatoes well; then cut them into sixths or, if they are large, into eighths. Warm the olive oil in a large, flat stainless-steel or non-stick pan; add the tomatoes, onion, mushrooms, olives, salt to taste and basil. Cook over gentle heat until the skins are wrinkled and have cooked away from the flesh, about 30 minutes. Pass them through a food mill. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is the thickness you prefer. Add salt to taste and freeze.

  • Yields: 1 quart sauce
  • Preparation Time: 45-60 minutes
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