Easy Homemade Tomato Sauce with Mushrooms

Mushrooms, balsamic vinegar, and tomato paste join together to add a rich, deep umami flavor to this homemade tomato sauce that's lower in sodium than most store-bought varieties.
Course Sauce
Cuisine Italian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 73 kcal
Author Jessica Levinson


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups sliced Baby Bella mushrooms
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 26-28 ounces crushed tomatoes (preferably no-salt added)
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon Kosher salt
  • Freshly ground pepper, to taste


  1. Heat oil in a medium-large pot over medium high.
  2. Add onions and saute 1 to 2 minutes until translucent and starting to soften. Add garlic and stir 30 seconds to 1 minute until fragrant. Add mushrooms and saute about 5 minutes until water from the mushrooms has released and begins to evaporate.

  3. Add herbs and tomato paste; stir to combine. Deglaze the bottom of the pot with vinegar.
  4. Add crushed tomatoes, 1/2 cup water, bay leaf, salt, and pepper. Lower heat to low and simmer 20 to 30 minutes.

Recipe Notes

The longer you simmer the sauce, the deeper and richer the flavor becomes.