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  • Writer's pictureTania Gisela


Updated: Mar 30

This is my go to homemade tomato sauce recipe.

It's simple, it's delicious and nootropic, immune and digestive supportive to boot!

As an herbalist most of my herbal recipes center around immune and digestion support as i believe these two systems are important to keep the body functioning at optimal levels.

Are you familiar with the medicinal marvels of mushrooms?

This recipe includes the following;

CHAGA (Inonotus obliquus) - stimulates bile flow for digestion, nutrient dense superfood, antioxidant rich, anti-inflammatory, increases vital force & strengthens immune system

REISHI (Ganoderma lingzhi) - digestive support, enhance immune system, reduce stress, improve sleep & lessen fatigue and depression

SHIITAKE (Lentinula edodes) - boosts immune system, energy + brain function,

anti-inflammatory and digestive support


ingredients :

4 Tablespoons grapeseed or avocado oil

10-12 fresh garlic cloves - crushed and roughly chopped (for extra garlicky taste add more)

4 lbs organic grape tomatoes

4 Tablespoons of each shittake, chaga & reishi mushrooms (dried cut/chopped)

4 cups purified water (i use a Berkey water filteration system)

Italian spice blend (add to taste - (i used our Hemp infused Italian Blend - out of stock)

salt to taste

instructions :

  1. 24-48hrs before making pasta, add the cut/chopped dried mushrooms to a quart size glass jar/bottle, pour 4 cups of purfied water over mushrooms, let steep in cool, dry dark place for 24-48hrs. After desired steep time, strain, reserving mushrooms (add reserved mushrooms to disposable tea bag/filter)

  2. Heat 4 quart pot over medium heat, add oil - once oil is hot, add half the garlic (crushing the garlic and letting it rest for at least 5-10min releases the medicinal compounds), let cook for 2-3min stirring freuqently to avoid burning, add tomatoes, let cook for 10-15min, stirring occassionally, add Italian seasoning, mix well, cook for additional 5-7min.

  3. Add mushroom tea/broth to tomato mixture and mix well. Add the mushrooms in tea bag leaving string on side of pot and cover. Simmer for 3-4hours, stirring occassionally.

  4. Once sauce has cooked down, turn off stove and remove from heat, add remaining garlic (cooked garlic is for flavor and raw garlic is for medicine), discard contents of tea bag, use immersion blender to puree sauce. Bottle in glass jars and label with date made and content. ENJOY!



  1. quart size glass jars -

  2. berkey water filtration system (for 4-5ppl) -

  3. organic chaga -

  4. organic reishi -

  5. organic shiitake -

  6. biodegradable tea bag/filters -

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