This sauce can be used with Spaghetti Squash, on butter beans, or served in a bowl and topped with cheese and sour cream. For a heartier meal add cooked ground turkey if desired.
Yield: About 10 cups of sauce
2 tablespoons olive oil
5 medium mushrooms, sliced
1 64 ounce bottle 100% tomato juice (tomatoes, salt and vitamin C only)
6-8 peeled, fresh garden beefsteak tomatoes
12 ounces fresh, organic basil
1. Sauté the mushrooms with olive oil in a 2–quart pot until mushrooms brown.
2. Blend 1 cup tomato juice, peeled tomatoes, and basil leaves until smooth. Add tomato and basil mixture to the mushroom.
3. Stir in remaining tomato juice and cook on medium-high heat until boiling. Turn down to low heat. Simmer for at least 30 minutes, stirring occasionally and adding pepper to taste.