- 4 or 5 medium to large tomatoes, diced
- 2 tbsp brown sugar
- 1 tbsp vinegar
- 2 small onions
- olive oil
- 1 large zucchini, sliced
- a handful of mushrooms, sliced
- 1 lime
- fresh basil, garlic, salt, and spices (we used oregano and herbs de provence) to taste
- splash of red wine
I don't really cook with recipes, it's a bit of this and that, so everything is approximate.
We diced the tomatoes and put them in a large saucepan with the vinegar, some salt, and the brown sugar. We brought this to a boil, and then turned it back down to a simmer. You may have to add some water, we didn't need it. In a separate pan, I cooked the onions in olive oil, and then added them to the tomatoes when they were brown. I added the juice of the lime, the basil, the garlic, wine, and spices while it was simmering (things would get added whenever I wandered into the kitchen). I added the zucchini and mushrooms toward the end, so that they wouldn't be completely mushy. This simmered on a back burner for about three hours total, possibly longer. It doesn't necessarily need to be cooked that long, half an hour to forty-five minutes should be fine, if not even less (I don't like the taste of raw tomatoes, or of stewed tomatoes if they still taste tomato-y).
A friend of mine had been making lime and basil tomato sauce, which is great on pizza. This was my attempt at it, and I was very proud of myself. We served it over pasta to our meat-eating friends.