NOTES from THE TABLE
It’s December. It’s a month of treats and parties and eating every imaginable thing, usually all in one sitting. The holidays are wonderful, and complicated, and generally, over-stuffed in every way for many of us. This recipe came straight from our house; it’s simple, inexpensive, uncomplicated, and good for you. We made this up several years ago in the dead of winter and return to it often. I’ve passed it on too many times to count.
You may not think you are a tomato person, but perhaps you just haven’t met the right recipe yet. Try out this stew on your own, then try it with a crowd. I’ll give you the proportions to make soup for one (this is a wonderful alternative to canned soups if you’re looking for a quick lunch option). But just increase the cans of tomatoes to match the number of people you’re serving, and amend the other ingredients to taste to serve a group. This multiplies easily; you can’t mess it up. Also, your house will smell amazing.
Have friends bring a green salad with a tangy vinaigrette, some crusty bread, good parmesan cheese, some wine, and something sweet, and you’re all set for a cozy winter night.
Crowd your tables,
Megan
RUSTIC TOMATO STEW
Serves One
NOTE: California Olive Ranch makes a great everyday EVOO. And getting no salt added diced tomatoes truly is a game changer. Muir Glen’s Organic No Salt Added Diced Tomatoes really are excellent for this soup, but you might love another brand. The point? No Salt Added— you won’t regret it! They’ll warm up to a nice and sweet, savory soup, and taste like tomatoes should.
1/2 T Extra Virgin Olive Oil
Dash Maldon Sea Salt Flakes
1/4 t Red Pepper Flakes
2 Garlic Cloves, minced
(1) 14.5 oz can Muir Glen Organic No Salt Added Diced Tomatoes
Basil to taste, fresh or dried
1. Add EVOO, garlic, salt, and pepper flakes to a cold skillet. Set the burner to medium high heat and stir constantly as it warms. This allows you to heat the garlic slowly, to avoid scorching. Stir until the garlic is simmering, fragrant, and deepens to a nice golden color, about 2 minutes.
2. Add tomatoes and basil. Bring to a simmer, stirring often, until the tomatoes cook down a bit and start to thicken, about 5 minutes, or as long as it takes to look broken down and just right for you.
3. Transfer to a bowl and garnish with Parmesan if desired.