Quick Mushroom Marinara


Recently I was asked what we do for dinner at my house when fast food or highly processed foods are out of the question and time is limited or I just don’t feel like cooking. One of my secrets, in a word, marinara. It’s quick, it’s delicious, and it only takes minutes to warm up and serve over pasta when made ahead of time and stored in the freezer.

2 tbsps. olive oil
1 green bell pepper, diced
1 medium yellow onion, diced
8 oz. fresh mushrooms, sliced
4 to 6 cloves garlic, minced
14.5 oz. can diced tomatoes
15 oz. can tomato sauce
6 oz. can tomato paste
1 tbsp. Italian seasonings
1/2 cup red wine
salt to taste

In large pot heat olive oil on medium-high heat and saute bell peppers, onion and garlic for 2 minutes. Add mushrooms and continue cooking until onions are translucent and mushrooms are cooked through. Next add remaining ingredients and simmer for 20 minutes.

You’ll need to freeze about a 1/2 cup of sauce per person so for my little family of three this recipe fills three pint size jars. For a larger family I recommend doubling the recipe and using quart size jars making sure to leave about 1/2 inch space at the top for expansion.

Serve over your favorite pasta or try my family’s favorite Tinkyada Organic Brown Rice Penne.


Prep. Time: 20 min.
Cook Time: 20 min.





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