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Categories:
onion carrot celery mushrooms tomato sauce fresh oregano fresh basil lemon juice kosher salt ground black pepper
Viewed: 2 - Published at: 5 years agoIngredients
- 1 small onion, peeled and finely chopped
- 1 small carrot, peeled and finely chopped
- 1 small rib celery, peeled and finely chopped
- 2 medium mushrooms, trimmed and thinly sliced
- 3 1/2 cups plum tomato sauce (see Micro-Tip)
- 1 teaspoon chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt
- Pinch ground black pepper
Method
- Combine onion, carrot, celery and mushrooms in a 2 1/2-quart souffle dish.
- Cover with a paper towel.
- Cook at 100 percent power in a high-power oven for 5 minutes.
- Stir in tomato sauce and oregano.
- Cook, uncovered, for 13 minutes, stirring once.
- Stir in basil.
- Cook for 2 minutes.
- Remove from oven and uncover.
- Stir in lemon juice, salt and pepper.
