| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 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) |
| 1/4 |
c |
Dry white wine |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”