For best results look for strained tomatoes that don’t have any added salt, sugar, herbs, or citrus acid. There should only be one ingredient listed: Tomatoes.
Sun Oven Tomato Mushroom Pasta Sauce
2 tablespoons, olive oil
2 stalks celery, finely chopped
2 leeks, white and light green parts only, finely chopped
1 cup fresh mushrooms, thinly sliced
1 clove garlic, minced
1/4 cup dry red or white wine
1 (26-ounce) carton strained tomatoes, (preferably Pomì)
salt and pepper to taste
five fresh basil leaves
Freshly grated Parmesan cheese for serving
Set Sun Oven out to preheat.
In a large pot, combine the olive oil, celery, leeks, mushrooms, and garlic. Cover and place in Sun Oven. Cook until the vegetables have softened, 15 to 20 minutes. Stir in the wine and strained in tomatoes. Season with salt and pepper. Replace lid and continue cooking until the flavors have blended, 1 to 1 1/2 hours. Stir in basil leaves. Serves over pasta, sprinkle each serving with cheese.
Makes 4 to 6 servings.