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Categories:
tomatoes tomato sauce tomato paste anchovy garlic fresh parsley basil oregano mushrooms Parmesan cheese olive oil salt red pepper
Viewed: 35 - Published at: 3 years agoIngredients
- 3 (15 ounce) cans diced tomatoes, do not drain
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 anchovy fillets
- 4 garlic cloves, pressed
- 3 tablespoons fresh parsley, chopped (italian is best)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 (4 ounce) cans mushrooms, drained well
- 14 cup parmesan cheese
- olive oil, to saute
- salt and pepper
- red pepper flakes, if desired when you saute the garlic
Method
- in a large skillet add olive oil heat on medium.
- add chopped parsley, pressed garlic and anchovies saute briefly till garlic is soft not brown add red pepper flakes if desired.
- add all 3 cans of diced tomatoes do not drain !
- add can of tomato sauce heat all the way through.
- add can of tomato paste stir until combined.
- add all the dried herbs.
- and both cans of mushrooms drained well.
- allow sauce to simmer as long as you wish.
- right before serving add the cheese to the sauce.
- enjoy.
