Teresa Blackburn: A Food Stylist's Kitchen
Food stylist and artist Teresa Blackburn shares her functional kitchen.
Use day old local bread (which we can never eat fast enough) to sop up the juicy tomatoes in this rustic dish.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 cup chopped leeks, white parts only
- 1/2 cup finely chopped red onion
- 6 thinly sliced garlic cloves
- 2 cups dry white wine
- 2 1/2 - 3 good tomatoes, cored and chopped (peel if skins are tough)
- 1/2 cup fresh basil leaves, torn into small pieces
- 4 cups water
- 2/12 cups cubed day-old rustic bread
- Sea salt and freshly ground black pepper
- chunk of good Parmesan Cheese and a grater for serving
Instructions
-
Sauté leeks, red onion and garlic in olive oil until softened over medium heat.
-
Turn heat to medium-high and add wine. Reduce by half.
-
Turn heat down to medium and add chopped to- matoes, half the basil leaves and the water. Bring mixture to a low boil then turn down to simmer for 10 minutes. Stir every now and then.
-
Add in cubed bread, tossing to coat with tomato mixture, and cook for 15 minutes. Add more water if necessary.
-
Add sea salt and black pepper to taste and cook for 5 minutes, adding the remaining half of the basil just before moving off heat. Stir to com- bine all ingredients. The finished dish should be somewhat soupy but stew-like. Add more liquid if desired. I always make this “fork-edible.”
-
Serve with a generous grating of Parmesan and a nice chilled Italian white wine.
Related Stories & Recipes
Fresh Blackberry Liqueur
This season, do more than pop a handful of juicy berries into your mouth. As it turns out, with just a little patience, they can be used to make an easy and unexpected summer liqueur. Food stylist and...
Black-eye Pea Soup with Ham
In the South it is a long held belief that cooking and eating Black Eyed Peas on New Year’s Day will bring you good luck and prosperity all year. Here is one of our favorite ways to eat them from blog...
Where We Eat: Edible's 2023 Local Restaurant List
Where we're eating (and drinking) now....
