Created by Glitterik on December 10, 2018
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.
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.
Step 3: Add tomatoes, cinnamon stick, bay leaf, salt, and pepper, and stir to combine well.
Step 4: The liquid should come to just below the top of all ingredients (not covering). If more liquid is needed, add water.
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.
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.)