Growing up eating stewed tomatoes, it’s only natural that I would develop a recipe with the oodles of tomatoes we are harvesting from our garden this summer.  Fifth pot and counting…

4 lbs tomatoes
1 large vidalia onion-chopped
1/2 bell pepper-remove at end
2 cloves garlic-minced
1/3 cup water
1/4 cup dry white wine
1/4 cup extra virgin olive oil
3 sprigs thyme
4 sprigs parsley-chopped
1 sprig oregano
4 basil leaves
4 tbsp sugar (optional)
1/4 tsp pepper
1 tsp salt

Warm oil in a 6-8QT dutch oven and sauté chopped onions with salt until soft, 5-7 minutes.

Add garlic and stir for 30 seconds then add water, wine and the rest of the ingredients.  Stir and let simmer on low heat, with lid on for 1.5 hours.  Stir once or twice in this time.

Lift lid and remove the tomato skins, bell pepper, thyme, oregano and basil.  Let simmer another 30 minutes, adjust seasonings and serve or refrigerate when cool.

Delicious with my homemade crouton recipe GET IT HERE and garnished with basil.

Ready for a simmer.
Simmer with the lid on.
Stir once or twice when you think of it.
Remove the tomato skins, herb stems and bell pepper.
Serve with croutons and garnish with basil.

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