Sauté mushrooms in a large nonstick pan for 2 min. Add minced garlic and continue to sauté 2 min more. Add 1/4 c red wine, 1 Tbsp. herbs & cook until reduced - 5 min or so. Add tomatoes and bring to a lively simmer. Add other 1 Tbsp. of herbs, crushed red pepper.

You may add more wine if you like (1/4-1/2c) Continue simmering for 15 - 20 min, stirring occasionally until tomatoes soften and juices reduce a little.