Place sliced tomatoes on broiler pan and broil 5 to 6" from heat for about 10 minutes, or until edges have begun to blacken. Saute onions in olive oil over medium heat until translucent. Lower heat and add garlic. Saute briefly; do not brown. Add pepper flakes, dried tomatoes, basil and oregano and stir-fry for 1 to 2 minutes. Add mushrooms and stir-fry for 2 or 3 minutes more. Add broiled tomatoes and simmer for 30 minutes to 1 hour, until thick. Serve over pasta with grated cheese. The editors wrote: "Many of our readers are drying their own tomatoes, and just a few bits of these rich, deep-flavored sun-dried nuggets can elevate a simple sauce to something truly special. This entry compounds that great fresh-tomato flavor by roasting the tomatoes first." Recipe from Barbara Stollberg of Portland, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 80. Posted by Cathy Harned.
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|Serving Size: 1 Batch (2572g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 255 (14%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 327mg||101 %|
|Sodium 1173mg||40 %|
|Potassium 5459.2mg||144 %|
|Total Carbohydrate 331.7g||98 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 303.4g|
|Protein 71.6g||102 %|
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Calories per serving: 1810
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