Yield: 6 Servings
|1||Yellow onion; peeled, sliced|
|6||Very ripe large tomatoes; cored & quartered|
|Basil or oregano to taste (fresh would be best; but dried will do)|
|¼ cup||Dry white wine|
|Salt & pepper to taste|
I think of doing this very seldom. When I was a child my mother used to heat up canned tomatoes with some old bread cubes. It was not my favorite.
However, fresh stewed tomatoes are something else. Mr. Jefferson thought of many ways to serve this delight, and I think he certainly would have enjoyed this version. We know that he kept a large herb garden going all of the time, so the herbs would have found their way into his beloved tomatoes. He also loved olive oil and tried to grow olives at Monticello.
In a heavy saucepan melt the butter and saut the onion until clear. Add the remaining ingredients and simmer until the tomatoes are very tender, or to your liking.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .