Stewed Tomatoes

Serves 4 to 6
by Chef Didi Davis from Side Dishes: Creative & Simple

Save this dish for when you have juicy, fully ripe tomatoes from the vine. Serve with roast chicken, pan fried veal scallopini, roast leg of lamb or an omelet.

4 tablespoons unsalted butter
1 large onion, chopped
Sea salt (we suggest Bay of Fundy Sea Salt)
Freshly ground black pepper
4 pounds ripe tomatoes, cored and cut into wedges
1 teaspoon sugar (optional)

Melt the butter in a large nonreactive saucepan or Dutch oven over medium-high heat. Add the onion, sprinkle with a little sea salt and pepper and cook for about 5 minutes, or until the onion begins to lose its moisture and soften, stirring once or twice. Add the tomato wedges and the sugar, if desired. Toss and cover.

Cook for 15 to 20 minutes, stirring occasionally, until the tomatoes soften and release their juices. Uncover and cook for 10 minutes more to reduce the juices slightly. Correct the seasonings, adding more salt and pepper as needed. Serve warm or cold.

- Add some chopped green pepper and celery when sauteing the onion.
- These are delicious with a bit of minced garlic thrown in.
- Stew with a stick of cinnamon or a pinch of ground cloves.
- Any chopped fresh herbs, such as basil, parsley, oregano, thyme, tarragon or marjoram, is a nice addition.
- Add some green beans to the tomatoes and stew both together.
- On a hot day, enjoy these tomatoes cold with a squeeze of lemon juice.

© 2011 Salt Traders


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