Marinara Sauce

This can serve as an all-purpose low-fat meatless tomato sauce, delicious on pasta, omelets, or vegetables. Or serve it as an appetizer (warm, room temperature, or chilled) with slices of crusty French bread.

Ingredients

2 tbsp. olive oil

2 c. sliced mushrooms

¼ c. finely chopped onion

2 cloves garlic, minced

1 carrot, finely shredded

1 rib celery, finely chopped

2 tbsp. finely chopped green bell pepper

One 28-ounce can tomatoes, quartered, with juice

One 6-ounce can tomato paste

2 tbsp. minced fresh flat-leaf parsley

1 tbsp. minced fresh oregano, or 1 tsp. dried

1 tbsp. minced fresh basil, or ½ tsp. dried

2 tsp. minced fresh thyme, or ½ tsp. dried

1 bay leaf (see Tip)

¼ tsp. freshly ground pepper

Pinch of sugar, or to taste

Dash of salt, to taste

Dash of red pepper flakes, to taste

Preparation

Heat the oil in a large sauté pan over medium-high heat. Add the mushrooms, onion, and garlic; cook, stirring occasionally, until softened. Add the carrot, celery, and bell pepper; continue stirring until tender. Stir in the remaining ingredients.

Cover, reduce the heat to medium, and simmer for about 30 minutes. Taste and adjust the seasoning. Remove the bay leaf before serving.

Advance Preparation

This sauce will keep in a covered container in the refrigerator for up to 4 days. It actually becomes tastier with time.

YIELD: 4 cups

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.