MMMMM----- Recipe via Meal-Master (tm) v8.06

     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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