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Warm tomato stew with basil dressing

Danny Pederson
Enjoy a true taste of summer with Danny Pedersen's aromatic tomato dish topped with a fragrant basil dressing

Warm tomato stew with basil dressing

Method

1. First make the sun-dried tomato juice. Place the sliced tomatoes, red pepper, shallot, garlic and sun-dried tomatoes in a saucepan. Add basil, thyme, tarragon, brown sugar, white wine and water. Season with salt and freshly ground pepper.

2. Bring to the boil, reduce heat and simmer for 10 minutes. Set aside to stand in a warm place for 2 hours then pass through a mouli.

3. Make the basil oil by blending together the basil leaves and olive oil in a blender until smooth. Season with salt and freshly ground pepper.

4. Prepare the tomato stew. In a heavy-based saucepan heat the olive oil. Fry the garlic, shallot, fennel, red and yellow pepper for 5-10 minutes, until softened. Add a ladleful of the sun-dried tomato juice.

5. Cover and cook for 1 minute. Remove the lid and add the sliced mixed tomatoes, onion, basil and thyme. Season with salt and freshly ground pepper. Cook uncovered for 1-2 minutes.

6. To serve transfer the tomato stew to a warm serving dish. Spoon the remaining sun-dried tomato juice around the side of the stew. Drizzle with basil oil and serve.

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Serves: 4

Cook: 25 min

Ingredients

Sun-Dried Tomato Juice

5 ripe tomatoes, sliced
half a red pepper, sliced
20g chopped shallot
2 garlic clove, chopped
50g Sun-dried tomatoes
10g fresh basil leaves
5g Thyme
5g tarragon
10g brown sugar
100ml White wine
100ml water
salt and fresh ground black pepper

Basil oil

1 bunch Basil, leaves picked, stems discarded
100ml Olive oil
salt and fresh ground black pepper

Tomato Stew

1 tbsp Olive oil
1 tsp crushed garlic
100g Shallots, sliced
100g Fennel, sliced
1 red pepper, sliced
1 yellow pepper, sliced
200g sliced mixed tomatoes, (Galician, vine, cherry and yellow)
4 Onions, finely chopped
4 leaves fresh basil, shredded
1 sprig Thyme