Tomato Mushroom Sauce

Name: Tomato Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 clove garlic, crushed; 1 medium red pepper, chopped (200g); 1 teaspoon dried marjoram leaves; ¼ teaspoon chilli powder; 1 tablespoon brown sugar; ¼ cup dry red wine (60ml); 410g canned tomatoes; 125g button mushrooms, sliced

Looking to try a steak sauce with a difference? This tomato and mushroom sauce is chunky, unctuous, and holds its own on a nice thick ribeye steak.

Bring the taste of the mediterranean

Tomatoes, garlic and red wine are the cornerstones of mediterranean cooking, and this sauce ties them together beautifully. The richness of the red wine is tempered by the sweetness of the sugar and canned tomatoes. You will never want another sauce for your meat again.

Meats to match

This tomato and mushroom sauce is truly flexible in the meat that you pair with it. The flavours are classic, so they can go with lamb, pork, chicken or beef. Add some anchovies for a surf and turf slant on the recipe too!

Tomato Mushroom Sauce

Cuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

This chunky tomato and mushroom sauce is a delicious accompaniment to steak or pork.

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
1 medium red pepper, chopped (200g)
1 teaspoon dried marjoram leaves
¼ teaspoon chilli powder
1 tablespoon brown sugar
¼ cup dry red wine (60ml)
410g canned tomatoes
125g button mushrooms, sliced

Directions

Heat oil in pan, add onion and garlic, cook stirring, until onion is soft.
Stir in pepper, marjoram, chilli, sugar, wine and undrained crushed tomatoes, simmer, uncovered, until sauce is thick.
Add mushrooms, simmer, uncovered, further 5 minutes.

Notes

Serves 4 – Makes about 1 ½ cups (375ml)
Recipe best made close to serving
Store: Covered, in refrigerator
Freeze: Not suitable
Microwave: Not suitable