New Mexican Fire Roasted Tomato And Pepperoncini Pasta Sauce

• 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

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!

coconut oil, sweet onion, garlic, button mushrooms, pepperoncini peppers, tomatoes, bouillon, wine, chicken broth

Taken from www.food.com/recipe/new-mexican-fire-roasted-tomato-and-pepperoncini-pasta-sauce-418311 (may not work)