Sweet Potato Corn Stew
I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm. Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme. Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left. With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge. A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup. Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen! I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.
I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread. This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!
Note: For all my Jewish friends (and family), L’shannah Tovah!