Recipe by: Skylar

Servings: 3

1 White Onion, finely chopped
1 Red Onion, finely chopped
4 Garlic Cloves, thinly sliced
1/2 Red Bell Pepper, <1″ squares
5-7 Mushrooms Heads, sliced
3 Tomatoes, seeded, chopped, and drained, save liquid(opening a can may be easier but fresh is best!)
To taste — Italian Seasoning

In a frying pan over medium (I don’t know how big mine is, but I would estimate it’s about 14″ and has at least a 2.5″ side) combine white onion, garlic, and two tablespoons of the tomato liquid. Sauté until the onion is soft, add more tomato liquid if needed.

Once onion is soft add red onion and more tomato liquid. Sauté for about two minutes or until heated through.

Continually moving the ingredients, add the bell peppers. Sauté a minute or two before adding the mushrooms.

When all the ingredients are soft add the seasoning and tomatoes. It is really important that you get as much moisture out as possible!

This is really basic and really, really good! After I poured the sauce out of the pan I added more sliced garlic and some spinach. I used the spinach instead of pasta and it worked wonderfully.

As a side note — one of my housemates who is definitely NOT an E2L-er was making pasta in the kitchen the same time I was making this. The sauce smelled so good she asked to use mine instead of her canned stuff. She liked it, although she added salt and some cheese. I loved it as-is.

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