portabella pasta sauce

1 48 oz can whole plum tomatoes
1 14.5oz can diced tomatoes
3 cloves garlic, diced
1 medium onion, finely chopped
3T basil or handfull fresh, chopped
1 lb portabella mushrooms
1 bay leaf

put canned whole tomatoes into a blender and blend until pureed. pour into a large dutch oven and add basil, if using dry basil. Add bay leaf and turn on to medium heat.

in a skillet, melt coconut oil and add onion and garlic and saute for 3 minutes.

Coarsely chop the portabella mushrooms and put in a food processor. Add to the onion and garlic and cook an additional 5 minutes until mushrooms are soft and onions are translucent.

Add mushroom, onion, and garlic mix to the sauce and simmer uncovered 45 minutes. *

Add red wine, salt and pepper to taste.

* Sauce can be placed into a crock pot and cooked mushroom mixture and wine, and added to simmer for 8 hours on low heat.

Serving Size: makes 2 quarts

Number of Servings: 8

Recipe submitted by SparkPeople user RDY4THIN.