First cooking adventure in Paris - Homemade Tomato Sauce

Yummy! Homemade tomato sauce avec les echalotes, tomates, champignons, et crevettes (shallots, tomatoes, mushrooms, and shrimp).

For the pasta sauce:
In a large saucepan, sautee diced shallots, garlic, and diced mushrooms with a dash of olive oil on medium-high until shallots are soft and mushrooms are brown (can add shallots first).
Add fresh diced tomatoes (we used 5) and let simmer, stirring regularly until tomatoes soften and form a sauce.
Add a dash of orange juice.
Add salt n' peppa to taste.
Add a package of cooked shrimp and let simmer on low until ready to serve.
Serve over whole-wheat penne.
Makes 6 servings.