Savory Heirloom Sauce
  by Grace Galanti



2 pounds Cremini mushrooms
2-3 pounds Large red heirloom tomatoes
4 Tbs Olive oil
1 Large garlic clove
2 tsp Umeboshi paste
2 Tbs Marjoram flower/leaves
2 tsp Fresh thyme
1 fresh Green Thai chili



Add a generous amount of oil to a 13" sauce pan.  Add sliced mushrooms and sliced tomatoes.  Start on medium heat, then lower when starts to bubble.  Finely dice garlic, herbs, and chili to add once you've lowered the heat.  Let cook until flavors have combined and sauce has thickened.

Generally when making sauce with the large heirlooms I'm trying to keep some tomato pieces in tact.  So I go about half way with reducing and keep the heat cut back to slow simmer for longer time.  When serving with pasta it will be more of a broth.  Delicious!