A simple sauce that works equally well over pasta, polenta, fish or chicken.  If using as a pasta sauce, it can be embellished by tossing some dried mushrooms into the pasta water before bringing it to a boil.  Add the pasta and strain as normal before adding to to the sauce.

Olive oil

¼ of an onion per person, chopped fine

1 garlic clove per person, minced or grated

1 large (beefsteak or heirloom) tomato per person, chopped fine

1T sherry per person

1c mushrooms per person, sliced

1T basil per person, chiffonade

In a large saucepan, warm the oil over medium heat.  Add chopped onion and cook until translucent.  Add garlic, stir.  Add sliced mushrooms, salt and pepper and cover.  Let simmer for 3-5 minutes.  When mushrooms have wilted, add the sherry and cook until the liquid is only a thin film on the bottom of the pan.  Add the chopped tomatoes.  Bring to a simmer, add a little more salt and pepper, turn down and cook until desired thickness.  Stir in basil and serve.

Cooking time: Approx. 30 minutes