Fried Tomato, Onion, and Mushroom Ragout

Rating: 4.7 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.

By Cathy Wiechert
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Sprinkle on the basil, salt and pepper, and stir to combine.

Nutrition Facts

Per Serving:
106.1 calories; 2.7 g protein; 9.8 g carbohydrates; 0 mg cholesterol; 9.7 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Angelika
Rating: 5 stars
09/13/2010
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). I also added a can of chopped basil & oregano tomatoes just because I had it in the pantry; will try without next time. Served over whole wheat pasta.. DELICIOUS! I am convinced that I'll never buy pasta sauce again because this recipe is a great base to add-on to and make my own healthier and homemade version! Read More
Helpful
(33)
20 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Angelika
Rating: 5 stars
09/13/2010
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). I also added a can of chopped basil & oregano tomatoes just because I had it in the pantry; will try without next time. Served over whole wheat pasta.. DELICIOUS! I am convinced that I'll never buy pasta sauce again because this recipe is a great base to add-on to and make my own healthier and homemade version! Read More
Helpful
(33)
Angelika
Rating: 5 stars
09/13/2010
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). I also added a can of chopped basil & oregano tomatoes just because I had it in the pantry; will try without next time. Served over whole wheat pasta.. DELICIOUS! I am convinced that I'll never buy pasta sauce again because this recipe is a great base to add-on to and make my own healthier and homemade version! Read More
Helpful
(33)
BigShotsMom
Rating: 5 stars
08/03/2009
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 tasty pasta topper. Read More
Helpful
(25)
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Sugar & Spice
Rating: 5 stars
12/29/2009
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 with chicken breast strips instead of mushrooms and we love that too. Thanks for the great idea! Read More
Helpful
(24)
Beth P
Rating: 5 stars
08/24/2009
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. Delish! Read More
Helpful
(15)
candesgirl
Rating: 5 stars
10/16/2009
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 great served over creamy polenta. Thanks for the recipe! Read More
Helpful
(15)
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siskothecat
Rating: 5 stars
07/27/2010
Loved this! The onions cooked down nicely. I did add a smidge of tomato sauce to thicken it a bit more. Read More
Helpful
(11)
Cathy Van de Moortele
Rating: 5 stars
05/15/2011
Great sauce! I froze it in silicone muffin cups. Just the right size for 1 person. Thanks for sharing! Read More
Helpful
(7)
kalie
Rating: 5 stars
08/12/2012
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 she needs I added in quite a few more than the recipe called for... about 12 cups! I also added a third cup of mushrooms a can of tomato sauce 2 tbs garlic 3 cups bell peppers and 4 sliced sausages (since I can't do without meat). Then I let it simmer for 45 mins to let all the flavors blend nicely. It was a hit with my family and even though there was so much sauce it all got eaten. My husband says he now forbids me to buy any canned spaghetti sauce EVER. Thanks so much! Read More
Helpful
(6)
Damita Sexton
Rating: 5 stars
04/27/2012
Added a little garlic and a dash of cayenne for a little heat since I was out of red pepper flakes. Served over egg noodles. So awesome and simple. Thanks for a great recipe. Read More
Helpful
(2)
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