Funghi Alla Toscana

• 1 lb. of mushrooms
• 2 lbs. of tomatoes
• 2 or 3

Peel the mushrooms, remove the stalks, and cut in 3 or 4 pieces, if the mushrooms are large. Quarter the tomatoes, put them in a saucepan and season with salt and pepper. Do not add any liquid. Simmer on a slow fire, crushing them with a spoon to extract the juice, and cook for 1½ to