Freeway [Fresh Tomato Stew]

fresh tomato stew5

On Tuesday I have to drive on the freeway for the first time. I have to go 100 km/h, or more if that’s what traffic is doing. Just thinking about it I feel a flutter of anxiety that wants to burst into a full on thumping heart.

I don’t dislike driving. It’s just … being a new driver. It’s the shaky, weak feeling you get in a social situation gone awry. People don’t trust you. People don’t like you for a role.

I keep flip-flopping on whether to stay calm, or to pump myself up for the challenge. Really I should just be sitting behind the wheel of a car getting practice. No easy thing when you live in downtown Toronto with no car, no family nearby, and a husband who works long hours.

fresh tomato stew2    fresh tomato stew3

fresh tomato stew1

Fresh Tomato Stew
*from Mr. Wilkonson’s Vegetables, by Matt Wilkinson

3 tbsp. extra virgin olive oil
6 mixed heirloom tomatoes, roughly chopped
3 shallots, sliced
3 garlic cloves, sliced
1 oz. salted baby capers, rinsed
14 turns of black pepper from a mill
1 1/2 tbsp. red wine vinegar
pinch of salt
pinch of white sugar
small handful of basil leaves, shredded
small handful Italian parsley leaves, shredded

Heat a large skillet at least 10 inches in diameter over medium heat. Add the olive oil and heat for 1 minute, then add the tomatoes, shallots, and garlic and cook out for 5 minutes. Add the capers and black pepper, turn the heat to high, stir in the vinegar and 1/3 cup water, bring to a boil, then turn down the heat and cook for 5-7 minutes, or until the tomato has started to break down. Add the salt and sugar, remove from heat, and add the herbs.

Serves 4.

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