1/2 onion, chopped
1 (15 ounce) can tomato paste
1/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 (3 ounce) can canned tomato paste
1 (4 ounce) can tomato paste with juice
1 teaspoon garlic powder
1 1/2 cups chicken broth
1 cup water
1 (10 ounce) can tomato sauce
1 (10 ounce) can sliced mushrooms
1 (6 ounce) can crushed wine
In a medium bowl, mix tomato paste, soy sauce, brown sugar, Worcestershire sauce, tomato paste with juice, garlic powder, chicken broth, tomato sauce and tomato paste with tomato paste with tomato paste with tomato paste with tomato paste. Mix well and refrigerate for at least one hour.
Remove vegetables from marinade mixture and set aside. In a small bowl, stir together tomato paste and tomato paste with liquid. Mix just enough to coat.
Heat oil in a large, heavy skillet over medium heat. Saute tomatoes until tomatoes are tender, and brown in spots, about 5 minutes.
Pour tomato soup over vegetables and stir to coat with marinade, about 15 minutes more. Return vegetables to skillet and cook, stirring, until just tender. Return vegetables to skillet and cook until evenly coated with marinade. Stir soup mixture into tomato soup and vegetable mixture.
Return skillet to medium heat. Add chicken broth and tomato sauce mixture. Bring to a boil and then reduce heat. Simmer 30 minutes more, stirring occasionally.
Return skillet to medium heat. Add mushrooms and wine to skillet and cook over medium heat, stirring frequently until mushrooms are golden and liquid is absorbed. Pour sauce over vegetables and serve.
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