Let’s Not Overthink This (tomato and mushroom sauce for pasta)

The finished product. A meatless sauce (that can easily be vegan) that is hearty, earthy and satisfying.

Five ingredients, and no spices except a pinch of salt. The objective here is to taste (and enjoy) tomatoes and mushrooms. Ingredients: 1 28 oz can whole tomatoes 4 oz (by weight) white mushrooms, sliced thick 4 tablespoons fat – recommended, 2 tablespoons butter + 2 tablespoons olive oil 1/4 teaspoon salt Melt butter into olive oil over low heat. Add sliced mushrooms and salt and cook uncovered over low-medium heat for about five minutes (you’re making mushroom-flavored oil, y’all.)