Some days you just need a delicious excuse to dip a toasted piece of sourdough bread into.
Let me assure you, these summer-stewed tomatoes are THAT thing.
This dish is all things summer----seasonal, easy, vibrant, and absolutely divine.
I have made this over a dozen times and every time I love it more. The perfect dinner party accompaniment!
Equipment
Sauce pot or dutch oven
immersion blender or standard blender
Ingredients
quality olive oil
1/2 large or 1 small white onion, sliced or diced
3 cloves garlic, minced
5 cups cherry or grape tomatoes, halved
1/2 cup vegan mozzarella or vegan feta cheese
Sea salt
Pepper
1/3 cup fresh basil leaves, loosely packed
Drizzle a sauce pot or dutch oven with olive oil and turn to medium heat.
Add your onion slices and sauté until fragrant, about 3 minutes.
Add garlic and continue to sauté.
Once your garlic starts to brown stir in all halved tomatoes.
Continue cooking down tomatoes until nice and juicy. Add a dash water if things get sticky and continue to cook.
Using an immersion blender or high-speed blender, lightly blend your stewed tomatoes. I like the tomatoes still chunky but this is total preference.
Pour mix back into pot if you used a blender. Stir in cheese until nice and melty.
Stir in salt, pepper, and basil leaves.
Taste and adjust seasonings.
Serve with crusty bread, extra cheese, basil and a dash of olive oil.
Enjoy!
