SHARON LEE’S STEWED TOMATOES

SHARON LEE’S STEWED TOMATOES

Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!

Serves 4-5

1 T. margarine

2 T. extra virgin olive oil

1/2 lb. white mushrooms, diced into 3/8 – 1/2 inch cubes

2 garlic cloves, peeled and finely chopped

2 T. Burgundy wine

2 very lg. ripe, juicy fresh tomatoes

2 T. additional wine

2 t. sugar

1 T. coarsely chopped fresh cilantro

sea salt and black pepper

In medium skillet, over low heat, melt margarine with oil. Add mushrooms and garlic, a little salt and pepper, and saute till mushrooms become golden browned.

Add 2 tablespoons wine; stir and cook till all of wine evaporates.

Fill another saucepan with water. Bring to boil. Submerge each tomato into the boiling water for 15-30 seconds. Using a slotted spoon, remove immediately, peel, core and cut into 3/4 inch cubes.

Add tomatoes to skillet. Add 2 more tablespoons of wine, and cook over medium heat about 3 minutes or till liquid releases from the tomatoes, producing a nice broth.

Add sugar and cilantro, salt to taste, pepper liberally. Reduce heat to low, cover and cook for 5 minutes.

Remove from heat and serve at once in individual little vegetable/custard cups.

Notes: Serve these highly flavorful and aromatic tomatoes as a side dish. Be sure to add broth along with solids to each cup.

Do not overcook, otherwise you’ll lose the precious tomato broth through evaporation.