Last week at the Farmers Market, I already saw some changes in produce, and realised that Summer was now coming to an end. Heirloom tomatoes such as these won’t be available for long, so I hope you get a chance to make this recipe before heirloom tomatoes are no longer in season.
Although I already felt the cool breeze of Fall coming, you will definitely see my Summer recipes on the blog for a while longer. That is because I have stocked up on posts during Summer for the time I will be in Thailand for almost 2 months from September on. I have a date to meet with my very first nephew; he will be born in September. For the first time in my life, I have already loved someone even though I have not yet met. I imagine the feeling for the new mom will be a million times more than what I am feeling right now, that is why I want to be with my baby sister when she goes through this amazing event.
Moreover, when time permits, I will definitely share “Thailand” through my lenses with you. There are many street food and places I want to share with all of you; something that you might not otherwise see if you are not local.
Anyway, my point is I will definitely post weekly as usual, and I will definitely have some bonus posts about Thailand here and there while I am over there. I hope you will be back to check those posts out. Meanwhile, if I do not reply to your comment quickly, please forgive me 🙂
Heirloom tomato stew
(adapted by “Mr. Wilkinson’s Vegetables” cookbook by Matt Wilkinson)
- 6-7 lbs. heirloom tomatoes, roughly chopped (about 7-8 tomatoes)
- 1 lb. cherry tomatoes
- 3-4 tbs. extra virgin olive oil
- 3 shallots, chopped
- 3 cloves garlic, chopped
- 2 oz. capers in vinegar, rinsed
- 2 tbs. red wine vinegar
- 1 teaspoon agave nectar
- a handful of Italian parsley, roughly chopped
- salt + pepper + herbs de provence, to taste
- 8-16 oz. any kind of tortellini you prefer, cooked (to serve) (option)
Heat olive oil in a large saucepan over medium heat. Add heirloom tomatoes, shallots, garlic, and cook for 5 minutes. Adjust the heat to high, then add seasoning, capers, agave nectar and red wine vinegar; bring to boil. Lower the heat down and simmer for 5 minutes, or until the tomatoes break down. Add seasoning if needed.
To serve; divide cherry tomatoes & tortellini into each bowl, and ladle tomato stew on top. Add Italian parsley & serve immediately.
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