Warm Tomato Stew with Basil Dressing

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
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Effort: medium


Sun-Dried Tomato Juice

  • 5 ripe tomatoes, sliced
  • half a red peppers, sliced
  • 20 g chopped shallots
  • 2 clove garlic, chopped
  • 50 g sun-dried tomatoes
  • 10 g leaves basil
  • 5 g thyme
  • 5 g tarragon
  • 10 g brown sugar
  • 100 ml white wine
  • 100 ml water
  • black pepper

Basil oil

  • 1 bunches basil, leaves picked, stems discarded
  • 100 ml olive oil
  • black pepper

Tomato Stew

  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • 100 g shallots, sliced
  • 100 g fennel, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 200 g sliced mixed tomatoes, (Galician, vine, cherry and yellow)
  • 4 onions, finely chopped
  • 4 leaves basil, shredded
  • 1 sprig thyme


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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