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MY ITALIAN SAUCES AND GRAVIES

Collaborative Tomato Sauce

COLLABORATIVE TOMATO SAUCE

A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds! Extra toppers included fresh basil and daiya blue cheeze dressing!

Taste The Fragrance!!

Serves 4-6 pasta servings; Makes 5-3/4 cups sauce

SAUCE:

28 oz. can tomato sauce – we used GIA RUSSA FANCY brand

14.5 oz. can fire roasted diced tomato tomatoes – we used Muir Glen brand

.5 oz. fresh basil, cut into lg. pieces, stacked, wrapped in cheese cloth or piece of polyester, twisted and tied tightly with string in a square knot twice or using ends of the cheesecloth

.5 oz. fresh marjoram, cut into lg. pieces, stacked, wrapped in cheese cloth or piece of polyester, twisted and tied tightly with string in a square knot twice or using ends of the cheesecloth

6 fresh peeled garlic cloves, finely chopped

2 t. fine grind fennel seed

1 t. dried oregano, crushed finely between fingers

2 t. dried tarragon

2 t. garlic powder

1/4 t. ground allspice

2 c. V-8 Vegetable Juice

1/4 c. tomato paste

1 t. sugar

lots of fresh grind black pepper

salt to taste

3 T. extra virgin olive oil

Portobella Mushroom Saute:

2 T. extra virgin olive oil

12 oz. Portobella mushrooms, washed, stems trimmed, then cut into 1 inch triangular chunks, then in half

salt

fresh grind black pepper

black or white truffle oil (infused in olive oil) – we used SABATINO TARTUFI brand

Spaghetti:

1 lb. thin spaghetti, cooked in lots of sufficiently salted water till tender, drained

extra virgin olive oil

salt and pepper

ADD-ONS:

truffle oil

plant parmesan cheese – we used Follow Your Heart brand

fresh cut basil strips

daiya brand BLUE CHEEZE DRESSING

fresh grind black pepper


1- In extra-large soup pot, over medium heat, combine all sauce ingredients. Stir, bring to boil, reduce heat to medium-low, partially cover and cook 30 minutes.

  • Turn heat off and let set till ready to use, then reheat and remove both bouquet garni, squeeze into pan, then discard.

2- Saute one half of the mushrooms, without overlapping, in extra-large skillet in oil with salt and pepper to taste. When done drizzle with truffle oil, toss and remove to plate.

  • Repeat with remaining mushrooms. Set aside.
  • When ready to serve, reheat.

3- Cook pasta according to package, instructions, drain, place in large bowl. Drizzle with olive oil to taste, then salt and pepper to taste – toss to evenly distribute.

4- To Serve: Place mound of pasta on each plate. Ladle with sauce, top with mushroom, drizzle with additional truffle oil. Top with fresh basil followed by a drizzle of daiya blue cheese dressing. Sprinkle with fresh grind black pepper. Serve.







By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

BROWSE @ YOUR LEISURE

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