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Title: Mouthwatering Braised Tomatoes
Categories: Tomatoes, Vegetables
Yield: 6 Servings

2 tb Olive oil; up to 3 tb
6 cl Garlic; minced or
- thinly sliced
1 lg Shallot; sliced
1 sm Carrot; diced
1 tb Italian seasoning
Salt
Pepper
1 tb Balsamic vinegar
18 sm Tomatoes; up to 24,
- roughly chopped -OR-
7 Heirloom tomatoes; up to 8,
- roughly chopped
2 Bay leaves; up to 3

In a large pot (I like using a massive Dutch oven pot), add 2 tb of
extra virgin olive oil over medium high heat.

When oil is hot, add garlic, shallots, and carrots. Allow the
shallots to "sweat" (i.e., cook until they start to grow
translucent). Add 1/2 ts of salt, a little cracked black pepper, and
1 tb Italian seasoning.

Stir the veggies using a wooden spoon. When the garlic starts to turn
brown around the edges, deglaze the bottom of the pot with a balsamic
vinegar. Use a wooden spoon to scrape up any brown bits.

Add chopped tomatoes to pot, together with another healthy pinch of
salt, and stir together the contents of the pot (so that the veggies
are not all at the bottom). Next add a couple bay leaves.

Tomatoes will begin to release liquid immediately--continue to stir
gently. When liquid begins to boil, reduce heat to low and allow
tomatoes to simmer for approximately 1 hour, until tomatoes have
broken down (though still retaining some shape).

Drizzle another tb of extra virgin olive oil and serve with crusty
bread or pasta.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/mouthwatering-braised-tomatoes/>

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