Mushroom & tomato sauce

Name: Mushroom & tomato sauce
Cuisine: Kenyan
Ingredients: 1 tablespoon sunflower oil; 400 g tomato puree; 2 medium onions; 1 punnet button mushrooms diced; 1 medium green pepper; 1 teaspoon mixed herbs; 4 garlic cloves crushed; 3 cups beef/vegetable/chicken stock or hot water; to taste Salt; to taste Ground black pepper

koku @cook_9959225

A quick and easy vegetarian sauce to enjoy on pasta

koku @cook_9959225

A quick and easy vegetarian sauce to enjoy on pasta

Saved

Ingredients

1 tablespoonsunflower oil
400 gtomato puree
2medium onions
1 punnetbutton mushrooms diced
1medium green pepper
1 teaspoonmixed herbs
4garlic cloves crushed
3 cupsbeef/vegetable/chicken stock or hot water
to tasteSalt
to tasteGround black pepper

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Steps

1

Clean and dice mushrooms to desired size. Dice onions and green pepper to desired size. Peel and crush the garlic cloves
2

Heat the oil and fry onions on medium/high heat until transluscent. Add the garlic and mix together for half a minute being careful not to burn the garlic
3

Add the mushrooms, green pepper, mixed herbs and stir to mix together. Cover and let it cook for 15 minutes
4

After 15 minutes the liquid from the mushrooms should have dried and started browning
5

Add the tomato puree
6

Stir to mix the mushrooms and tomato puree well before adding 3 cups of vegetable/beef/chicken stock or hot water
7

Stir the stock and season with black pepper and salt to taste. Cover and simmer on low heat for 20 minutes
8

After 20 minutes the sauce will have reduced to a thicker consistency. At this point it is ready
9

Serve hot over spaghetti or your favourite pasta