Fried Tomato, Onion, and Mushroom Ragout
Ingredients40 m servings 106 cals
- 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.
Per Serving: 106 calories; 7.2 g fat; 9.8 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
ReviewsRead all reviews 11
This was a delicious way to incorporate a lot of fresh ingredients into a meal! After reading other reviews I used 6 romas & added a 6oz can of tomato paste (and about 2tbsp water to dilute that...
This was very nice over whole wheat pasta. I did add 2 minced cloves of garlic with the onions to suit our taste, but I think it would still be good without it. Thanks for sharing an easy, tas...
This recipe was simple and delicious! I added minced garlic and a can of tomato paste, as well as some italian seasoning, and a dash of chili powder. I sometimes make a variation of your recipe ...
This is excellent, nice and simple but still hearty and delicious. I used a pint of halved cherry tomatoes, because I had them on hand, and dried basil as I had no fresh but it was still really ...
Very good. I substituted crimini mushrooms and used tomato paste instead of wedges (2tbsps paste+1/2 cup water at high altitude). I put the ragout over baked polenta topped with goat cheese. Del...
Loved this! The onions cooked down nicely. I did add a smidge of tomato sauce to thicken it a bit more.
Great sauce! I froze it in silicone muffin cups. Just the right size for 1 person. Thanks for sharing!
I tried this and it was AMAZING. I made a few changes I'd seen suggested beforehand and a threw in a few of my own. Because my mother in law has a garden with about a billion more tomatoes than ...