This week on HIve Top Chef the topic is Low and slow.
When I saw low and slow I immediately thought of a slow cooker crockpot. I don't have one of those so I thought of something I always cook on low for a long time. This was pasta sauce.
The store across the street happened to markdown pints of mushrooms so I grabbed several since they were in good condition. I paid less then half then the regular priced ones. I wasn't sure what to do with them at the time, but with the topic of low and slow, I decided to make a pasta sauce using the mushrooms. I also got some blemished tomatoes for next to nothing.
Mushroom Marinara
2 cans diced tomatoes
8 fresh tomatoes
1 celery stalk
1 carrot
Few sprigs parsley
1 bunch fresh basil
2 small onions
6 cloves garlic
5 pints mushrooms
1/4 cup olive oil
1/2 cup wine
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon chili powder
2 bay leaves
1 tablespoon black pepper
Salt to taste
Sweetener (I used 2 tablespoons of agave nectar)
Chop the carrot and onion fine in a chopper or by hand. Saute chopped onion and minced garlic with the carrot and celery in the olive oil. Add bay leaves and the seasonings. After They're tender add the wine. Add fresh tomatoes first to cook a bit then the canned tomatoes.
Let the tomatoes simmer down for a while then add the mushrooms. I didn't have room in the pot for everything at the same time. Adding the mushrooms first would have been ideal but I didn't think of it.
After everything was in the pot, I let it simmer on very low, stirring occasionally for around 4 hours. At this point it was more concentrated.
I made the decision to blend it, to meld the flavors together. It was not quite a puree but a little chunky still resembling a meat sauce.
After it was blended I readjusted the seasonings adding more salt as well, along with a little hot pepper sauce.
I had some olives in the fridge so I chopped some up to add along with a sprinkle of vegan parmesan.
Cooking pasta sauce for a long time on low concentrates and melds the flavors and is my favourite outcome for a sauce.
I had plenty leftover to put in the freezer which always gets me excited. This way during the work week I can pull it out for a quick lunch or dinner.
Thanks for dropping by and have a great day.
