This delicious sundried tomato stew is the perfect warming meal now that the weather has turned.
It is packed full of flavour due to the different types of tomato and fresh herbs used and, despite it being a comforting stew, it is light enough to be eaten all year round. The combination of sundried tomatoes and vine ripened cherry tomatoes add a lovely sweetness to this meal which works perfectly with the salt, garlic and herbs used.
This recipe can be made in just thirty minutes and a lot of the ingredients are tinned goods from your pantry, making this a cheap, staple meal to use when you don’t have much fresh produce in. I add fresh spinach to this for an extra portion of vegetables but this ingredient can be omitted if necessary. Although I prefer to use piccolini tomatoes in this, any type of small vine ripened tomatoes would work. If you only have regular cherry or plum tomatoes to hand they will still be suitable, I just find vine ripened add that extra element of flavour. I usually make this with olive oil but have used chilli oil in the past which I would recommend if you wanted some additional warmth from this meal.
I have noted that this recipe serves two people, however, the portion will be fairly small, (or maybe I just have a large appetite), so you will want to serve it with some kind of crusty bread to make it a more filling meal and mop up the lovely tomato sauce as that is where all the flavour is. You could easily increase the amount this recipe yields by adding an extra tin of cannellini beans, tomatoes and seasoning to create a cosy lunch for four or a really filling stew for two, (with leftovers).
I have written ths recipe up to cook on the hob, however, you could easily make this in a slow cooker if preferred. Just throw all of your ingredients in, set to high and leave it to do its thing for four hours.
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