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2.5 c fresh or canned tomatoes - peeled, seeded, and cubed
0.25 c tomato paste
1 Tbsp vinegar - balsamic
0.3 c vinegar - red wine
2.5 tsp thyme - dry
0.5 tsp herbes de Provence (optional)
3 Tbsp sugar
Salt and freshly qround pepper to taste
0.25 tsp Tabasco
1 c oil - olive, extra virgin
2 c thinly sliced onions, loosely packed
2 tsp garlic - minced
1.25 lb mushrooms - shitake
=1. In a 6-quart saucepan over medium heat, combine the tomatoes, tomato paste, balsamic vinegar, red wine vinegar, thyme, herbes de Provence (if using), sugar, salt and pepper, and Tabasco. Bring to a boil and reduce the heat to a simmer. 2. Meanwhile, heat 0.25 cup of the oil in a heavy skillet over medium heat and add the onion slices. Cook, stirring constantly, until wilted. 3. Add the onions to the tomato mixture and cook, stirring occasionally, for about 30 minutes, or until the sauce is quite thick. Stir in the garlic and remove from the heat. 4. Remove the stems from the
mushrooms and slice the caps into strips about 0.5 inch thick. There should be about 10 cups. 5. In a heavy skillet over medium heat, saute the mushrooms in two batches in the remaining oil for 4 to 5 minutes, or until crisp. Add to the tomato mixture. Let stand at room temperature.
0.25 c tomato paste
1 Tbsp vinegar - balsamic
0.3 c vinegar - red wine
2.5 tsp thyme - dry
0.5 tsp herbes de Provence (optional)
3 Tbsp sugar
Salt and freshly qround pepper to taste
0.25 tsp Tabasco
1 c oil - olive, extra virgin
2 c thinly sliced onions, loosely packed
2 tsp garlic - minced
1.25 lb mushrooms - shitake
=1. In a 6-quart saucepan over medium heat, combine the tomatoes, tomato paste, balsamic vinegar, red wine vinegar, thyme, herbes de Provence (if using), sugar, salt and pepper, and Tabasco. Bring to a boil and reduce the heat to a simmer. 2. Meanwhile, heat 0.25 cup of the oil in a heavy skillet over medium heat and add the onion slices. Cook, stirring constantly, until wilted. 3. Add the onions to the tomato mixture and cook, stirring occasionally, for about 30 minutes, or until the sauce is quite thick. Stir in the garlic and remove from the heat. 4. Remove the stems from the
mushrooms and slice the caps into strips about 0.5 inch thick. There should be about 10 cups. 5. In a heavy skillet over medium heat, saute the mushrooms in two batches in the remaining oil for 4 to 5 minutes, or until crisp. Add to the tomato mixture. Let stand at room temperature.
