Hearty Tomato Sauce with Dried Mushrooms

INGREDIENTS

1 package Dried Mushroom Medley
1 Tbsp extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 garlic cloves, minced
1/2 tsp sea salt
1 can diced tomatoes
1 tsp fresh basil leaves, chopped, or 1/2 tsp dried basil
Freshly ground pepper

DIRECTIONS

Place the mushrooms in a bowl and cover with hot water. Let soak for 15 to 30 minutes, until completely soft. Line a strainer or colander with cheesecloth and set it over a bowl. Drain the mushrooms into the cheesecloth. Squeeze the mushrooms to get out the access soaking liquid. Set aside 1/4 cup of the mushroom soaking liquid. Rinse the mushrooms in several changes of water and chop coarsely.

Heat a large, heavy nonstick frying pan over medium heat. Add the olive oil. When hot, add the onion or shallot and cook, stirring, until tender, about 3 to 5 minutes. Add the garlic and stir together for 1 minute, until fragrant, then add the mushrooms and stir together for another minute or two, until fragrant.

Add the tomatoes and their juice, the mushroom soaking liquid, the basil, the salt to the mushrooms. Turn up heat to medium-high and stir well. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes. Add pepper and more salt to taste.

When ready to serve, add 1/4 to 1/2 cup of pasta cooking water to the sauce to thin it as desired. Delicious on penne with grated Parmesan.