An workplace favorite, these white chocolate blondies. They are mischievous yet oh very sweet!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 1 (8 ounce) package fresh mushrooms, chopped
- 1 red bell pepper, diced
- 1 cup fresh flat-leaf parsley, torn
- 2 tablespoons oregano
- 2 tablespoons white sugar
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ground black pepper to taste
- 1 (28 ounce) can tomato sauce
Instructions
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
- Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
- Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.
Reviews
Delicious!
Made it per the recipe, because my sister in law is Vegan- she loved it….but I added Italian sausage to about 75% of the sauce for those at the table who were not Vegan- they also lived especially the crushed red pepper that gave it just enough spicy taste to keep it exciting. This will be a new Go To for us.
Love this sauce! I was a little skeptical that the small amount of crushed red pepper would do much for the taste but it adds a nice little kick to it. I wanted to be sure the sauce was a little thicker so I added about a 1/4 can of tomato paste.
This was exactly what I was looking for! I used 4oz of fresh mushrooms instead of 8, and added a couple of tablespoons of olive oil at the end and it was delicious. Definitely will be my go to marinara sauce!
I processed tomatoes and made tomato sauce at the end of season and when my jars ran out, I tried this sauce for freezing the last quart. I didn’t add the mushrooms or red pepper as I will add when I make my pasta. I would probably go a little less on the oregano in future…but this was an excellent sauce nonetheless.
Fist time making sauce from scratch and I must say it was very easy. I did make a spaghetti with meat and zucchini and my family loved it. I skipped the sage and added more garlic because who doesn’t like more garlic. I added some fresh basil from my garden when I blended it for some extra flavor.i will never buy from a jar again ??
Absolutely Delicious! Thick and Spicy, Perfect Blends of Spices! All I did differently was not add the Mushrooms. Will be making again soon…
Two Tabelspoons of Oregano? That was too much for me. I decreased the oregano after the first batch…friends agreed that 2 tabelspoons was too much. I rated this recipe based on the recipe as published. The spices may be a personal taste choice. The base is great.
Outstanding. I quadrupled the recipe so I could use it as a base for several dishes for the week. I left out a couple of the herbs I’m not a fan of and used an immersion blender for the whole pot. Outstanding Flavors! Makes a great base for a meat sauce, for spaghetti and meatballs and for lasagna. This house is my go to from here on out.
This really is pretty delicious. It’s also filled with vitamins and nutrients, which is a great aspect. The bell pepper gives it a slightly sweet edge to it. I served it with vegetarian meatballs and fettuccine. Everyone loved it. Thank you for the recipe.
We loved this sauce! The only change I made was to omit the mushrooms because my family doesn’t like them. The flavor was perfect with just the right amount of spice. We served it over stuffed shells this time, and will be adding this to our regular recipe rotation.
12.9.17 I really liked the chunky texture of the sauce after it was cooked, so I didn’t even put it in the blender. In particular, we liked the chopped mushrooms in the sauce. In the future, I might try splitting the tomato sauce with a can of petite cut tomatoes for just a little variation. Very nice and easy marinara sauce. Served with Meatball Nirvana from this site.
I like this marinara. It was easy to make and my family loved the marinara on stuffed shells. The only changes I made was I omitted the rosemary and I used 1 tsp. dried oregano. My family doesn’t like rosemary.
Delicious and easy! Made as written but had to sub in a yellow onion and dried parsley because that was what I had on hand. Will definitely make this again.
I made this exactly as written. Yep, even with 8oz of mushrooms, 2Tablespoons oregano and a cup of flat leaf parsley. So yummy!! A perfect blend of spicy with a full body of flavors I feel you can only get with using all the mushrooms. I did 3 dashes of black pepper, but next time will only do 1 per my tastes. Other than that I wouldn’t change a thing!! Great recipe!
made it the way is says but only half the mushrooms thanks and will make again.. easy peasy
The taste is perfect but blending it at the end made it kind of chunky and I felt like it wasn’t liquid enough… I will probably add water to he remaining sauce and blend again to see if I can get it smoother but if not then I will opt to not blend at the end next time. Thanks for the recipe!
Delicious. I made this using two cans of tomato paste instead of tomato sauce, no mushrooms and cayenne pepper instead of red pepper flakes
I’ve made this several times and my family loves it. I have added Italian sausage and also hamburger.
Prepared and used with Chef Johns Vodga Penne Pasta. Great recipe.
I will definitely make it again.