Fried Tomato Ragout

    40 minutes

    This is a simple dish of fried tomatoes, mushrooms and onions that can be eaten over pasta with cheese, or just sopped up with bread.

    21 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 4 tomatoes, cut into wedges
    • 2 cups sliced white mushrooms
    • 1/4 cup chopped fresh basil
    • 1 pinch salt and black pepper to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the olive oil in a large frypan 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.
    2. Sprinkle on the basil, salt and pepper and stir to combine.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (12)


    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!  -  13 Sep 2010  (Review from Allrecipes USA and Canada)


    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.  -  02 Aug 2009  (Review from Allrecipes USA and Canada)


    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!  -  28 Dec 2009  (Review from Allrecipes USA and Canada)