10-12 plum tomatoes

1 T. olive oil

1/2 C. onions, thinly sliced

1 t. butter

6-8 basil leaves

Salt and pepper

Boil a large pot of salted water.  Prepare ice bath.

Meanwhile cut a cross on the bottom end of each tomato and using a pairing knife cut out the stem.  Place in boiling water for about 1 minute until skin begins to crack.  Remove from water and place in ice bath.  Once cool, peel off skin and discard. Reserve tomatoes.

Heat a large sauté pan with olive oil over medium heat.  Add onions and sweat until translucent, but do not brown. Add reserved tomatoes and using the back of a fork, crush lightly.  Let stew 10-15 minutes.  Taste and season with salt and pepper.  Melt in butter and remove from heat.  Add basil leaves.


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