Total Time
Prep 10 mins
Cook 10 mins

This is excellent over pasta or cous cous. Go easy on the cinnamon and heavy on the mushrooms. Serve warm or cold.


  1. Peel and chop the tomatoes.
  2. In a saucepan, combine tomatoes, wine, tomato paste, garlic, shallots and a pinch each of cinnamon, salt and pepper.
  3. Simmer for 8 minutes.
  4. Add rosemary and mushrooms and cook until mushrooms are just barely tender.
Most Helpful

These were simply amazing! Due to what we had, we used white wine and tomato sauce... didn't matter. I think I'll be hounding Tom to make these again and again. YUMMY!

CandyTX September 15, 2006

Excellent flavors! I will definitely be making these again. I actually used canned tomatoes, white wine and I used cinnamon sugar, since I usually add a pinch of sugar to tomatoes. I cooked the liquid out and served over couscous. I love it! Thanks for posting. Made for Herb/Spice of the Month.

Recipe Reader April 21, 2008

Mmm mmm. After it'd finished cooking i just put some couscous in the pan, put the lid on & let the juices soak in. It was unattractive, but easy & tasty. Served as a side. I've made it before & I'll make it again. :)

Rhiannon and Matt September 18, 2007