サバ缶のブイヤベース｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Peel the garlic, crush it with the back of a kitchen knife and chop it roughly.
Peel the onions, cut off the calyx and chop them roughly.

Put olive oil and garlic in a frying pan and heat on low medium heat for about 2 minutes.
When the garlic is colored, add the onions and fry.
When the onions are clear, loosen the maitake mushrooms and fry.
Add salt and fry further.

Add the canned mackerel with the soup and heat while gently loosening the mackerel.
Add canned whole tomatoes and mix while crushing.
Add water and bring to a boil.
Add (A), mix and simmer on medium heat for 5-10 minutes until thickened.

器に盛り、エキストラバージンオリーブオイルをまわしかけ、乾燥パセリをふる。
トースターで焼いた食パンを4等分に切り、添える。