Sweet and Savory Tomato Stew

Tomato Stew pic3

It may have something to do with the wet weather earlier in the summer this year, our tomato plant has been struggling the entire season. Since it was too late to plant another tomato, we decided not to do it. That gives us a chance to support our local farmers. Most of the large supermarkets carry tons of fresh fruits and lots of vegetables supplied by local farmers. The popular farmers markets open from May to October, providing fresh produce and baked goods. Tomatoes are plentiful, cheap prices, big and juicy. Lynard is a tomato lover, he can eat anything with tomatoes in it. However, I am not a tomato fan. We eat tomatoes once in a while because they are packed with nutrients that are good for your health. Eat healthy, sleep plenty, thumbs up.

Roma tomato is one of the few varieties I can eat. It is meaty, with fewer seeds than others. I also like Golden Jubilee Heirloom Tomatoes. We planted it in our garden last year. I love to make tomato stews when they are in season. Nothing fancy, just a few ingredients. We love it because it is so easy to make and it tastes really good, sweet and flavorful. You get a big pot in less than 30 minutes. I serve it with steamed rice, pan seared salmon or roasted chicken. Fantastic meal!

Vegetables from the Garden
Vegetables from the Garden

 

Sweet and Savory Tomato Stew

Tomato Stew pic1

In a large wok on medium high heat, add oil, wait until hot. Saute onion, garlic, ginger for about 1 minute or less, add pinch of salt and black pepper. Add tomatoes, a little salt, cook until hot. Add brown sugar, cook until dissolved. Cover the wok and cook on medium low heat for 10 to 12 minutes. (No need to add water.)

Tomato Stew pic2

Add 1 to 2 tablespoons oyster sauce, mix well, cover and cook another 5 minutes or longer. Stir in 1 egg, wait until settled and firm, stir to coat. As a final touch, I often like to add 1/2 teaspoon sesame oil and garnish with chopped green onions, stir well. Love it.

Tomato Stew pic4

 

Print recipe:

Sweet and Savory Tomato Stew

  • Servings: 4 to 6 | Recipe by Leslie at Soups Ahoy
  • Print

Tomato Stew pic5 print

Ingredients and Instructions

2 pounds Roma Tomatoes, cut into wedges
1 small onion, chopped
2 to 3 cloves garlic, chopped
1 small piece ginger, sliced, cut into strips
2 to 4 tablespoons brown sugar, per your taste
1 large egg, beaten
1/2 teaspoon sesame oil, optional
3 stalks green onion, chopped for garnish

 

In a large wok on medium high heat, add oil, wait until hot. Saute onion, garlic, ginger for 1 minute or less, add pinch of salt and black pepper. Add tomatoes, a little salt, cook until hot. Add brown sugar, cook until dissolved. Cover the wok and cook on medium low heat for 10 to 12 minutes. (No need to add water.)

Add 1 to 2 tablespoons oyster sauce, mix well, cover and cook another 5 minutes or longer for a nice stew. Stir in 1 egg, wait until settled and firm, stir to coat. Add 1/2 teaspoon sesame oil and garnish with chopped green onions, stir well. Serve it with steamed rice, pan seared salmon or roasted chicken. Love the sweet tomato flavor. Fantastic meal!

 


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https://soupsahoy.wordpress.com/2015/09/14/sweet-and-savory-tomato-stew/

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