This is a meatless sauce 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.
1 28 oz can whole tomatoes
4 oz (by weight) white mushrooms, sliced thick
4 tablespoons olive oil
1/4 teaspoon salt
4 oz (fl) red wine
Add olive oil to a pan over low-medium heat. Add sliced mushrooms and salt and cook uncovered for about five minutes (you’re making mushroom-flavored oil, y’all.) Add red wine and bring to a simmer.
Crush up the canned tomatoes in your fingers as you drop them into the pot, and add the liquid from the can. Simmer low, uncovered, for 45 minutes, stirring occasionally.
Whisk, sieve or stick-blend the sauce before serving.