1 tablespoon olive oil
1 (5 ounce) can tomato cider
1 (3.5 ounce) jar sliced mushrooms
7 cloves garlic, minced
1 teaspoon dried basil
1/2 cup yellow wine
1 cup minced onion
1/4 cup chopped fresh ginger root
1 (12 ounce) can tomato paste
1 (.75 ounce) package chopped fresh basil
2 teaspoons dried paprika
1 green onion, (optional)
In a large saucepan, heat olive oil over medium heat. Add tomato cider and stir to cool. Stir in mushrooms and garlic. Bring mixture to a boil, then reduce heat and simmer for some time. Remove mixture from heat and add it along with diced basil, green onion and toast. Stir frequently for 15 minutes. Gradually stir tomato paste into tomato mixture and lastly, season with basil, paprika and green onion. Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally, until heated through.