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Bread and Tomato Stew Italian-Style

Kory Cheshier

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 cupextra virgin olive oil
    • 1 cupchopped leeks, white parts only
    • 1/2 cupfinely chopped red onion
    • 6thinly sliced garlic cloves
    • 2 cupsdry white wine
    • 2 1/2 – 3good tomatoes, cored and chopped (peel if skins are tough)
    • 1/2 cupfresh basil leaves, torn into small pieces
    • 4 cupswater
    • 2/12 cupscubed day-old rustic bread
    • Sea salt and freshly ground black pepper
    • chunk of good Parmesan Cheese and a grater for serving

    Preparation

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    1. Sauté leeks, red onion and garlic in olive oil until softened over medium heat.

    2. Turn heat to medium-high and add wine. Reduce by half.

    3. 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.

    4. Add in cubed bread, tossing to coat with tomato mixture, and cook for 15 minutes. Add more water if necessary.

    5. 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.”

    6. Serve with a generous grating of Parmesan and a nice chilled Italian white wine.

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