Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

This rich, textured sauce tastes delicious on pasta or in lasagna.

  • Prep time 15 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Using small sharp knife, make an X-shaped incision at the base of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds; immediately immerse in large bowl of ice water. Peel tomatoes and cut into cubes; discard skins (or see tip, this page). Set aside.

In large saucepan, heat oil over medium-low heat. Add onion and garlic, and cook, stirring, until softened, about 3 minutes. Increase heat to medium, add both cremini and shiitake mushrooms and cook, stirring, until water has evaporated, about 5 minutes. Add reserved tomatoes and remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat, cover and cook, stirring occasionally, about 1 hour and 20 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)




You can reduce food waste by turning tomato peels into chips. Preheat oven to 200°F; line baking sheet with parchment paper. Mix peels of 6 large or 12 Roma tomatoes, patted dry, with 1 tbsp olive oil and 1/2 tbsp dried oregano; season with salt and pepper. Arrange on prepared baking sheet and bake until crisp, about 45 minutes. Remove baking sheet from oven; let cool. You can also grind the chips down to a fine powder to make a savoury seasoning.

Nutritional facts Per serving: about

  • Calories 400
  • Total fat 27 g
  • Saturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 20 g
  • Fibre 8 g
  • Sugars 10 g
  • Protein 19 g
  • Iron 3.5 mg
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