FRIED TOMATO, ONION AND MUSHROOM RAGOUT

 

  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • 2-3T olive oil
  • 1 C chopped onions
  • 4 medium tomatoes, each cut into 6-8 wedges
  • 2 C sliced white mushrooms
  • 1/4 C chopped fresh basil
  • salt and pepper to taste
  • Pasta, cooked
  • Parmesan cheese

Directions

  • 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.
  • Ingredients:
  • 2-3T olive oil
  • 1 C chopped onions
  • 4 medium tomatoes, each cut into 6-8 wedges
  • 2 C sliced white mushrooms
  • 1/4 C chopped fresh basil
  • salt and pepper to taste
  • Directions:
  • 1. Heat oil in large frying pan.
  • Add onions and saute for about 5 minutes over medium heat, until soft.
  • Add tomatoes and mushrooms.
  • 2. Lower heat and simmer mixture for about twenty minutes, uncovered, stirring occationally, until most of the liquid is absorbed. Stir in basil, salt and pepper.
  • 3. Serve ragout over pasta and top with parmesan cheese.
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 4

Notes

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.

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