New Mexican Fire Roasted Tomato And Pepperoncini Pasta Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon coconut oil
• 1/2 large sweet onion (chopped medium)
• 1 large garlic clove (chopped fine)
• 6 button mushrooms (sliced)
• 6 mild pepperoncini peppers (cut up small)
• 1 (28 ounce) can whole tomatoes (fire roasted are best)
• 1/2 teaspoon bouillon (i used better then bouillon veggie base in the jar)
• 1/4 cup wine (i used a sweet sangria)
• 1/4 cup chicken broth

Recipe

• 1 melt the coconut oil in a large non stick saute pan.
• 2 saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. about 10 minutes.
• 3 add in the garlic and saute for a couple of minutes being careful not to burn.
• 4 add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
• 5 serve over your favourite rice or pasta with some grated romano or parmesan cheese.
• 6 bon appetit!