In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Tomato
Vinegar
Water
Equipment you will use
Sauce Pan
Blender
2
Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
Ingredients you will need
Salt And Pepper
Mushrooms
Garlic
Ground Meat
Cooking Oil
Equipment you will use
Frying Pan
3
Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
Ingredients you will need
Mushrooms
Cooking Oil
Equipment you will use
Frying Pan
4
Toast bread and spread with tomato purée. Top purée with mushrooms.