4 tomatoes, sliced
6 large onions, thinly sliced
2 large carrots, sliced
4/5 cup thick cut fresh mushrooms
1/2 teaspoon salt
2 teaspoons Italian seasoning
1 teaspoon dried oregano
2 1/2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon white sugar
1/8 teaspoon dried cider vinegar
Pour tomato sauce into a small saucepan and add heavy whipping cream. Heat to boiling. Reduce heat and simmer, stirring occasionally, 25 minutes, or until mixture coats the back of a metal spoon. Remove from heat and stir in salmon. Return mixture to medium heat.
Meanwhile, in the same saucepan, stir in olive oil and vinegar. Bring to a boil, stirring gently until thickened. Pour mixture over casserole. Sprinkle with sugar, oregano, basil, oregano, basil, olive oil, vinegar and tomatoes.
Return mixture to medium heat, continue stirring occasionally as it thickens, and keep stirring if using citrus-based sauces. Pour over casserole.