This is another recipe from one of the cookbooks I got recently, A Girl and Her Pig.  The recipes in here are all sorts of fantastic and simple, kind of English country cooking, and honestly, if I go out to NYC again anytime soon, I definitely want to eat at one of her restaurants.

All you really need for this is six ingredients: tomatoes, shallots, butter, white wine, sea salt, and garlic, but the result smells absolutely fantastic while it’s simmering/stewing.  The original recipe recommends saffron as well, but honestly, I don’t have the money for saffron (and if you do, come let me be your live-in cook), so I skipped it.  

Tomatoes Stewed With White Wine
Lasts 4 meals as a side


  • 1.25 lbs ripe tomatoes (I went with 5 medium tomatoes)
  • 4 T butter
  • 3 shallots, chopped finely
  • 4 small cloves garlic, chopped finely
  • .75 c dry white wine (I went with Cupcake Winery’s Angel Food)
  • sea salt to taste

To prepare your tomatoes, use the same technique that I posted about in the tomato-basil-feta soup and mizra ghasemi recipes – which, as it turns out, is called blanching.  Cut a small x on the bottom of your tomatoes, and prepare two pots, one set to boiling, and the other with ice cold water.  As soon as the first pot boils, add your tomatoes, and let rest for one minute, before adding them directly to the ice cold water.  This will take care of most of the peeling for you. Once you’ve peeled the tomatoes, core them and then quarter them, squeezing them gently to remove the seeds and juice.  Then, chop the quarters in half.

Meanwhile, empty your pot of the boiling water, and then add the butter, letting it melt and froth a little bit over low heat.  Add your chopped shallots and garlic, along with a generous dash of sea salt.  Cook the shallots are very soft, and reduce the heat if necessary to avoid them browning. This should take about ten minutes or so; I used this time to prep the tomatoes starting from the peeling forward.

Add your white wine, increase the heat to medium, and bring the mixture to a boil.  Add your tomatoes, give everything a good stir, and then bring to a simmer, and lower the heat to about medium-low to maintain that simmer just barely. Cook, but don’t stir, about six minutes, until the tomatoes are tender, but not mushy.  Add another T of sea salt, stir, and enjoy!


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