This is a story of when we bought too many a tomato. So you know when you go to the market ( in this case when the market comes to you) and the price is so low you are convinced to buy everything with an excuse to save for the future? Well that is what happened. We fond ourselves with over two baskets of tomatoes. We started putting tomatoes in everything! Until we got too tired. The irony is we have two cherry tomato vines in the backyard that are flourishing and putting on fruit every day. So we decided to preserve the bought tomatoes (see homemade tomato recipe here) and make stew out of the cherry tomatoes! It is a good deal right? And let me tell you this cherry tomato soup is just so amazing! it has a perfect blend of sour sweet and salty and can be eaten on its own or with anything you know like the yams I talked about last month.
What you will need:
2-3 C. Ripe Cherry tomatoes
2 Tbsp. Ginger, finely chopped or grated
1 Tbsp. Sugar
1 Tbsp. Oil
2 Tbsp. Vinegar/lemon juice
Salt to taste
- Wash the tomatoes and drain them well. In a hot sauce pan, add oil and let it get hot.
- Add the sugar and let it melt slowly till it turns a caramel colour. Don’t let it get too burnt.
- Add the ginger and stir well till they are coated with the browned sugar. Next add the vinegar and stir well till the browned sugar melts in the vinegar.
- Add the onions and cook them for about a minute.
- Next add the cherry tomatoes whole. Stir well and let them cook in their own juices.
- Add salt and let the stew cook for 20- 30 minutes until all the tomatoes are soft and tender.
Serve with your favorite carbohydrates or eat it on its own.