Submitted by Ruth
|5 truss tomatoes, skinned, diced, & crushed||2 tbsp tomato paste|
|large handful of oregano||large handful marjoram|
|small handful parsley||small handful basil|
|small package pine nuts||½ c. button mushrooms, diced|
|1 medium onion, quartered||salt|
|pepper||1 c. vegetable stock or broth|
- Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
- In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
- In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.