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15 minutes
25 minutes
40 minutes
- 1 cup chopped onion
- 4 tomatoes, cut into wedges
- 2 cups sliced white mushrooms
- 0.25 cup chopped fresh basil
- salt and black pepper to taste
- In a large skillet over medium heat, sauté onion in olive oil until translucent, about 5 minutes. Stir in tomato wedges and mushrooms, then simmer for approximately 20 minutes, stirring occasionally, until tomatoes and mushrooms are tender and sauce is thickened.
- Combine basil, salt, and pepper, then mix well.
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