This mushroom marinara sauce recipe combines mushrooms with garlic, onions, fresh herbs, roasted tomatoes, and red wine. It’s a rich and hearty sauce that pairs well with all types of pasta.
If you normally use bottled pasta sauces, you are in for a treat. They just can’t compare to the taste of a homemade pasta sauce.
This sauce is easy to prepare, making it perfect for an easy weeknight dinner.
Keep reading to learn how to make this easy mushroom and tomato sauce with red wine.
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Ingredients for the mushroom pasta sauce
You’ll need the following ingredients to make this sauce:
- 9 plum tomatoes
- 1 tablespoon of extra virgin olive oil plus extra for the baking sheet
- 1 medium yellow onion, diced
- 3 cloves of garlic, diced
- 1/2 pound of sliced white mushrooms
- 1/2 cup of a good-quality red wine
- 2 tablespoons of chopped fresh herbs (thyme, rosemary, oregano, and basil)
Making the mushroom spaghetti sauce
The key to the flavor of this sauce is roasting fresh tomatoes instead of using canned ones. Roasting tomatoes brings out their natural sweetness and intensifies their flavor.
You can roast the tomatoes while you are preparing the rest of the sauce. Here is how to do it:
Preheat the oven to 400°F (200°C). Grease a baking sheet with 1 teaspoon of olive oil. Cut the tomatoes in half and place them cut side down on a baking sheet.
Place the baking sheet in the oven and roast the tomatoes for 20–30 minutes.
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a non-stick pan. Add the onions and cook until they are soft and translucent – about 4-5 minutes.
Stir in the garlic and cook for one more minute.
Chop the fresh oregano, basil, rosemary, and thyme. Herb scissors make this job easy!
Stir in the chopped mushrooms and cook gently for about 5 minutes.
The recipe calls for red wine to pair with the earthy mushrooms. Any good quality red wine will do.
I used an Argentinian Malbec today. The bold flavor of red wine really enriches this sauce.
Add the wine to the onions and garlic. Let this mixture simmer for 10 minutes.
By this time, the tomatoes should be roasted nicely. Allow them to cool and then remove the skins with some tongs.
Crush the roasted tomatoes with clean hands and add them to the mushroom and wine mixture.
Reduce the heat to low and simmer for at least one hour. The flavor improves with cooking time.
Serve this mushroom tomato sauce with your favorite pasta and a side salad for an easy weeknight meal.
Share this recipe for roasted tomato mushroom marinara on X
If you enjoyed learning how to make this marinara with mushrooms, why not share the recipe with a friend? Here is a post to get you started:
🍄+🍷 Try this savory mushroom & red wine pasta sauce for an easy weeknight dinner. Get the recipe on The Gardening Cook. 🍝✨ #PastaSauce #MushroomRecipes #ComfortFood #RedWineSauce Share on XMore recipes featuring roasted tomatoes
If you enjoyed this sauce, be sure to check out these recipes, too. They all feature roasted tomatoes.
- Meaty spaghetti sauce – This roasted tomato sauce has both pork and beef in it.
- Chunky roasted tomato marinara – Serve this vegetarian option on meatless Mondays.
- Roasted tomato pasta sauce – Beefsteak tomatoes give this marinara a rich flavor.
Pin this recipe for mushroom marinara sauce
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Admin note: This recipe for red wine mushroom sauce first appeared on the blog in September 2013. This post has been updated with new photos, a printable recipe card, and a slideshow video about how to roast tomatoes.
Home Made Mushroom Tomato Sauce - Fresh Tomatoes
This tomato sauce with mushrooms pairs so well with your favorite pasta.
Freshly roasted mushrooms and red wine take this marinara sauce to a whole new level.
Ingredients
- 9 plum tomatoes
- 1 tablespoon plus 1 teaspon of extra virgin olive oil
- 1 medium yellow onion, sliced
- 3 cloves of garlic, diced
- 1/2 pound of sliced white mushrooms
- 1/2 cup of good quality red wine (I used an Argentinian Malbec)
- 1 tablespoon of fresh oregano
- 1 tablespoon of fresh basil
- 1 tablespoon of fresh rosemary
- 1 teaspoon of fresh thyme
Instructions
- Preheat the oven to 400°F (200° C).
- Chop the fresh herbs.
- Grease a baking sheet with 1 teaspoon of olive oil.
- Slice the tomatoes and place them cut side down on a greased baking sheet.
- Roast for 20-30 minutes.
- Remove the pan and cool, then use tongs to remove the skins.
- Crush the tomatoes with clean hands or a potato masher.
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Cook the onions until they are translucent - about 4-5 minutes
- Add the garlic and cook for 1 minute.
- Stir in the chopped mushrooms and continue cooking until the mushrooms are tender - about 3 minutes.
- Add the red wine and fresh herbs to the onion mixture and simmer to release the flavor of the wine for about 5 minutes.
- Add the roasted tomatoes to the mushroom and onion mixture.
- Reduce the heat to medium-low and cook for at least an hour. (the longer the better)
- Serve with your favorite type of pasta.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 11mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.