Garden Party Recipe
Tomato Sauce + Garlic + Onion + Sweet Pepper + Jalapeño + Ozark Forest Mushrooms + Kalamata Olive + Oregano + Olive Oil
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Ingredients
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Sauce Base
Mushrooms & Olives
Method
Sauce Base
- 1
Prepare aromatics
Heat 3 tablespoons olive oil in a large skillet or medium saucepan over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes.
- 2
- 3
Build the sauce
Pour in the 28 oz tomato passata/crushed tomatoes. Stir in the 2 teaspoons dried oregano, 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer over medium-low heat.
- 4
Simmer
Reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning (add up to 1/2 teaspoon more salt if needed). Keep warm on very low heat while you prepare the mushrooms and olives.
Mushrooms & Olives
- 5
Cook mushrooms
While the sauce simmers, heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add the sliced Ozark Forest mushrooms in a single layer (work in batches if necessary to avoid steaming). Let them sear undisturbed 2–3 minutes, then stir and cook another 2–3 minutes until nicely browned and any released liquid has mostly evaporated.
- 6
Season mushrooms
Season the mushrooms with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper as they cook. Remove from heat when golden and set aside.
- 7
Add olives and combine
Stir the halved Kalamata olives into the warm tomato sauce during the last 3–5 minutes of simmering so they warm through and release some briny flavor. Then fold the cooked mushrooms into the sauce, stirring to combine and coat them evenly.
- 8
Finish and garnish
If using, stir in the chopped fresh oregano or parsley just before serving for brightness. Taste the combined dish and adjust salt, pepper, or oregano to preference.