Quick Tomato Mushroom Sauce
|Mushrooms||1⁄2 Pound, sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned italian-style tomatoes||2 Pound (2 Cans, 1 Pound Each)|
|Chopped fresh basil/1 1/2 teaspoons dry basil||1 Tablespoon|
In a wide, deep frying pan or Dutch oven over medium-high heat, cook bacon until crisp.
Remove from pan, drain on paper towels, then crumble.
Pour off and discard all but 3 tablespoons of the drippings.
Add mushrooms and garlic to pan and cook, stirring, until mushrooms are lightly browned.
Pour tomato liquid into pan.
Crush tomatoes and add to pan along with basil and pepper.
Cook, uncovered, over medium-high heat until sauce is thick (about 15 minutes), stirring frequently.
Stir in crumbled bacon and add salt if desired.