This week’s Doris Project recipe comes from a company (literally) near and dear to mom’s heart; Red Gold Tomatoes.
Based not too, too far from her Indiana home, she likes to buy and use their products, no doubt a big reason she clipped and saved this recipe, which is a wee, tiny bit different from your more traditional meat and tomato sauce – not the least because there’s no meat (!) not even lamb – but because of the artichoke hearts and black olives. It’s still pretty darned good, tho’.
As always, aside from forgetting the ‘shrooms, I’ve made some adjustments to the original recipe to suit our tastes and preferences, so you should take that into account and trust your own taste and spice cabinet.
•8 oz sliced fresh ‘shrooms
•2 cups diced sweet onion
•2 garlic cloves, minced
•1 tbsp vegetable oil
1• (28 oz) can diced tomatoes
•1 (8 oz) can tomato sauce
•1/2 tsp dried basil
•1/2 tsp dried oregano
•1/2 tsp dried parsley
•1/2 tsp Aleppo pepper
•1/2 tsp black pepper
•1/2 tsp sea salt
•1 tsp sugar (or honey)
•1 (15 oz) can artichoke hearts, drained and quartered
•1/2 cup sliced ripe olives
Stir in the tomatoes, tomato sauce, herbs, Aleppo and black pepper, and the sea salt.
Bring to a boil, then reduce the heat and simmer for twenty minutes or so, until the sauce thickens.
Note: taste the sauce after ten minutes. I thought mine could use just a bit of sweetness, so I added the teaspoon of sugar. Feel free to substitute honey, or mebbe try adding grated fresh carrot with the ‘shrooms and stuff at the beginning to sweeten the base; or nothing at all. It’s all good.
Stir in the artichoke hearts and the olives and continue to heat on low just until heated through.
Serve as you will. No doubt nice over pasta, but I was making this sauce with a plan: red peppers stuffed with sautéed cabbage, Swiss, and Mozzarella cheese.
Tasty, but Rich would’ve liked them better if I’d added a bit of meat to the peppers, so I’ll wait to post that recipe once I’ve played around with it a bit.
In the mean time, enjoy this sauce!