Ingredients
- 1 cup olive oil
- 3/4 pound yellow onions (sliced in thin rings)
- 2 cloves garlic, sliced
- 1 1/2 pounds mushrooms (fresh, cleaned, cut in half)
- 1/2 cup red wine vinegar
- 1 1/4 cups tomatoes (pulped fresh ripe tomatoes)
- 1 stick cinnamon
- 1 bay leaf
- 1 teaspoon sea salt
- 1/4 teaspoon coarsely grated black pepper
- Additional water, if needed
How to Make
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Step 1: Preheat oil over medium heat in a soup or stew pot. Add onion rings and sauté until softened. Add garlic and continue to sauté for 1-2 minutes longer.
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Step 2: Add mushrooms and mix in so that all are coated with oil. Continue to cook over medium heat for another 5 minutes, stirring frequently. Add vinegar and stir in.
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Step 3: Add tomatoes, cinnamon stick, bay leaf, salt, and pepper, and stir to combine well.
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Step 4: The liquid should come to just below the top of all ingredients (not covering). If more liquid is needed, add water.
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Step 5: Cook uncovered over medium heat for about 1 hour, stirring occasionally, until the liquid cooks down and only a little tomato-and-oil sauce remains. Toward the end of cooking, stir frequently to prevent sticking.
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Step 6: Serve with pasta, rice, or potatoes, and crusty bread for the sauce. (I love leftovers so I usually double this recipe. It reheats well.)
Tips & Variations
- Large saucepan or pot
We hope you enjoy this recipe!
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