Sauces and Condiments Sauces Pasta Sauces Tomato Fried Tomato, Onion, and Mushroom Ragout 4.6 (25) 17 Reviews 4 Photos This tomato and mushroom ragout recipe is topped with delicious fresh basil and is great soaked with buttered bread. This recipe is based on a simple dish my mother used to make when I was growing up. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese. Submitted by Cathy Wiechert Updated on November 29, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 tablespoons olive oil 1 cup chopped onion 4 tomatoes, cut into wedges 2 cups sliced white mushrooms ¼ cup chopped fresh basil salt and black pepper to taste Directions Heat olive oil in a large skillet over medium heat; cook and stir onion in oil for about 5 minutes, until translucent. Add tomato wedges and mushrooms. Simmer, occasionally stirring, for about 20 minutes or until tomatoes and mushrooms are cooked through and sauce is reduced and thickened. Sprinkle on basil, salt and pepper, and stir to combine. I Made It Print 25 home cooks made it! Nutrition Facts (per serving) 106 Calories 7g Fat 10g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 106 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 10mg 0% Total Carbohydrate 10g 4% Dietary Fiber 3g 9% Total Sugars 6g Protein 3g 5% Vitamin C 20mg 22% Calcium 27mg 2% Iron 1mg 4% Potassium 469mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.