Friday, November 17, 2006
Stewed Tomatoes with Olive Oil and Purple Basil
10-15 large tomatoes
1 cup olive oil
1 whole peeled garlic
3-4 stalks of Purple Basil
salt to taste
Blanch tomatoes and place in cold water to remove skin.
Put the tomatoes in a pot and add olive oil and garlic. Bring to boil then simmer until tomatoes are soft. Add Purple Basil and submerge in tomatoes until wilted and black.
Remove Basil stalks and adjust salt.
Very often I add 3T. of sugar at this time to counter balance any tartness the tomatoes may have.
When tomatoes have cooked down and are falling apart they are read to eat.
I find this dish to be delicious served on white rice or plain pasta where you can really taste the freshness of the tomatoes.