- 1/3 cup Leeks or Onions (diced)
- 1/3 cup Red Bell Pepper (diced)
- 1/3 cup White Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 can Diced Tomatoes - No Salt Added (15oz)
- 1 can Fire Roasted Chopped Tomatoes (15oz)
- 1 can Tomato Paste (6oz)
- 1/2 cup Red Wine
- 1 tsp Brown Sugar (or sweetener of choice) (optional)
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Parsley
- 1/4 tsp Red Wine Vinegar
- 1/4 tsp ground pepper
- Salt to taste
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Finely dice the onion and bell pepper to a uniform size.
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Sauté all the veggies together in a saucepan, just until they soften. Use a tablespoon or two of veg broth or water to prevent sticking if needed.
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Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid.
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Stir in the minced garlic and continue simmering for 1 minute or until fragrant.
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Add the wine and stir to combine. Cook for 1-2 minutes. The wine adds a very elegant flavor to the sauce, but can be replaced with veg broth if necessary.
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Add the tomatoes and tomato paste and mix thoroughly.
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Add the remaining seasonings and simmer uncovered on low heat for about 30 minutes. The brown sugar is optional but helps reduce the overall acidity.
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If the sauce is too chunky for your liking – you can use an immersion blender or....blend a cup or two, to get the consistency you like.
If you have a Food Processor it will make a quick chore out of chopping all the veggies.
Since I added the can of Fire Roasted Tomatoes with their juice (and sodium) - I did not add any extra salt.
Feel free to adjust the seasonings to your own individual taste.
Tips are Always Welcome