STEWED TOMATOES

An antique ceramic bowl of ripening tomatoes-on-the-vine usually sits on my counter, the rich and heady smell tickling my nostrils when I walk by. But if I enjoy the scent too long, they wither, so recently I made a fabulous veggie stew.

Yum!

I tossed the softening tomatoes (including skins) into an enamelled cast-iron pot along with chopped onion, celery, and red peppers (green add more colour, if you have them). I simmered this for about thirty minutes with a bit of sugar, salt, and freshly ground pepper from Istanbul. So tasty hot or cold! For my second bowl, I added a spoon of heavy cream to soften the zing—but I can’t decide which I prefer.

What’s your favourite tomato recipe?