Tomato sauce with crimini mushroom confit

January 10, 2014

Tomato sauce with crimini mushroom confit

This recipe makes a great winter tomato sauce, because it tastes amazing even when made with canned tomatoes. Of course, it is equally delicious when made with fresh tomatoes – especially in the fall, when vine-ripened tomatoes are plentiful.

The tomato sauce itself is deeply flavored and robust, but add crimini mushroom confit to it and you’re in for an incredible treat! Toss the pungent sauce with large pasta shapes like rigatoni, penne rigate, fusilli or handmade gnocchi – or, of course, you can spread it on top of pizzas. For lighter fare, serve it with creamy polenta or perfectly cooked cannellini beans.

Bon appétit!

Recipe: Baked polenta with tomato sauce and crimini mushroom confit

Crimini mushroom confit

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Tomato sauce with crimini mushroom confit

Here’s another scrumptious wintry tomato sauce: Tomato sofrito with Pimentón Dulce (Spanish tomato sauce)

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

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