| Ingredient List |
| 1 Bay Leaf |
| 1 (28 oz.) can of Crushed Tomatoes |
| 1 teaspoon of Dried Basil |
| Extra Virgin Olive Oil |
| 6 chopped Garlic Cloves |
| 1 teaspoon of Red Pepper Flakes |
| Salt and Pepper |
| 8-10 Small Portobello Mushrooms sliced |
| 1 chopped Yellow Onion |
Start with a saute/sauce pan on high heat and coated with EXTRA VIRGIN OLIVE OIL
- Once the oil is hot lower the temperature to medium and add in the chopped ONIONS and GARLIC
- Let them saute until they are soft and their aromas are released
- Open the can of CRUSHED TOMATOES and pour them into a food blender
- Add in the sauteed ONIONS and GARLIC
- Add in the RED PEPPER FLAKES, DRIED BASIL, and SALT and PEPPER
- Puree the ingredients until smooth
- Gently pour the tomato sauce back into the saute/sauce pan
- Add MUSHROOMS and BAY LEAF
- Drizzle a little more EXTRA VIRGIN OLIVE OIL on top
- Mix the ingredients
- Simmer for 20-25 minutes with the lid on
Once the sauce is ready to serve take out the BAY LEAF and enjoy!
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