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This is a super easy sauce that you can serve over pasta, gnocchi, or fried chicken or eggplant. Rather than a sauce that comes from a jar you can taste all the flavors because you’re using all fresh ingredients. This recipe is for two servings, but you can easily double or triple the recipe to serve more, or save leftovers for later.

Ingredients

• 10 medium crimini mushrooms, sliced
• 3 T extra virgin olive oil
• 4 cloves garlic, crushed
• 1/4 C dry white wine
• 4 medium tomatoes (blanched, peeled, and seeded)
• 2 T butter
• Salt and pepper to taste
• 2 T fresh basil chopped

Directions

If you’ve never used fresh tomatoes for a sauce before, you’re in for a real treat. The trick is to blanch them in boiling water. Score the top of them by making an “X” across the top. Put them in boiling water for a minute. The boiling water gets under the skin making it easier to remove. Take them out and run them under cold water. When they’re cool enough to hold, peel the skin off.

Next, chop the top off the tomato and use your fingers or a spoon to scoop the seeds out. You’ll end up with a heap of yummy tomato flesh. You can mince it with a knife or throw it in a food processor or blender if you don’t like a chunky sauce.

Meanwhile, saute the mushroom slices in the olive oil over high heat. Add some salt. You’ll really want to cook theses down to get a nice flavor. Once they’re pretty well browned, add the crushed garlic. Allow this to cook for about a minute, mindful not to let the garlic burn. Then add the white wine and stir. When this is mixed, add the tomato and stir.

Allow the entire mixture to cook for another 15 minutes over medium heat, stirring occasionally. Add salt and pepper to taste. Right before serving, add the butter and mix it in. Serve over fresh pasta with fresh basil scattered on top.