30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Stewed Tomatoes With Bread
A refined dish showcasing the sweetness of heirloom tomatoes, slow-cooked with aromatic vegetables and finished with a vibrant basil oil, served alongside artisanal sourdough bread.
Prepare Basil Oil: Blanch Basil Leaves in boiling water for 10 seconds, then immediately transfer to an ice bath. Drain well and squeeze out excess water. Combine Basil Leaves and Extra Virgin Olive Oil in a blender and blend until smooth. Strain through a fine-mesh sieve lined with cheesecloth. Set aside.
Heat Extra Virgin Olive Oil in a large, heavy-bottomed pot over medium heat.
Add Shallot and cook until translucent, about 5 minutes.
Add Garlic and Fennel Seeds and cook for 1 minute more, until fragrant.
Deglaze the pot with Dry White Wine, scraping up any browned bits from the bottom.
Add Heirloom Tomatoes, Smoked Paprika, Fleur de Sel, and White Pepper to the pot.
Bring to a simmer, then reduce heat to very low, cover, and cook for 45-60 minutes, stirring occasionally, until tomatoes are very soft and broken down.
Serve hot, drizzled with Basil Oil, alongside slices of Artisanal Sourdough Bread.
