A Facebook friend, Arlene, recently asked if we could recreate her favorite Manischewitz Tomato Mushroom sauce which is going to be discontinued. So we took her up on the challenge and
Use this sauce for meatloaf, meatballs, and more.
- Cook Time
- Prep Time
- 2 cupsServings
- 3 tablespoons extra virgin olive oil
- 1 onion, chppped
- 1 cup mushrooms, chopped
- 1 red pepper, chopped
- 1 clove garlic, chopped
- 1 tablespoon flour or matzo meal
- 1 tablespoon paprika
- ¼ teaspoon salt, to taste
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- Freshly cracked black pepper, to taste
- Heat the olive oil in a large saucepan. Add the onion, mushrooms, peppers and garlic and cook over medium heat for 5 -8 minutes.
- Meanwhile combine flour, paprika, and salt in a small bowl. sprinkle mixture over vegetables and stir well until fragrant. Whisk in tomato paste, then slowly pour in the broth while whisking constantly.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Puree mixture in a blender or with an immersion blender.
- Use immediately or store in air-tight container in fridge for use during the week or freeze in small portions in an ice cube tray.