Fried Tomato, Onion, and Mushroom Ragout Monday, October 14, 2013
2 tablespoons olive oil
1 cup chopped onion
4 tomatoes, cut into wedges
2 cups sliced white mushrooms
1/4 cup chopped fresh basil
salt and black pepper to taste
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
Sprinkle on the basil, salt and pepper, and stir to combine. Serve over your favorite pasta.