Tomato Stew
4 servings
40 minutes
Tomato ragout is a fragrant and rich dish from Russian cuisine where vegetables and spices combine into a harmonious ensemble of flavors. Historically, it emerged as simple peasant food, embodying the traditions of slow stewing and rich tastes. The sweetness of ripe tomatoes is enhanced by caramelized vegetables, while bacon adds pleasant saltiness and depth. Bay leaves, thyme, and herbs create subtle aromatic notes that highlight the flavor's depth. This ragout can serve as a complete standalone dish that is warming and nutritious or as a magnificent side to meat or bread, creating cozy family meals. An ideal option for those who appreciate simple yet refined flavors of home cooking.
1
Cut the bacon, carrot, onion, and celery into small cubes. In olive oil, first fry the bacon, then when it starts to brown, add the vegetables. Fry until they start to caramelize slightly. Add the leek, sliced into thin rings, and sauté for three to four minutes. Finely chop half of the tomatoes (the other half should be chopped coarsely) and add them to the bacon.
- Bacon: 100 g
- Carrot: 100 g
- Red onion: 2 heads
- Celery: 1 stem
- Leek: 2 stems
- Tomatoes: 2 kg
2
Sauté over medium heat for five to seven minutes. Then add the bay leaf, thyme sprigs, and parsley stems. Add tomato paste, sugar, reduce heat to low, and simmer, stirring, for another ten minutes.
- Bay leaf: 1 piece
- Thyme: 5 g
- Parsley: 20 g
- Tomato paste: 1 tablespoon
- Sugar: 1 teaspoon
3
Add coarsely chopped tomatoes to the pot, gently mix, and simmer for another six minutes. Add chopped parsley leaves and green basil.
- Tomatoes: 2 kg
- Green basil: 20 g
4
Melt a piece of butter in a pot, season with salt and pepper, mix, and serve as a standalone dish or as a side.
- Butter: 20 g
- Salt: to taste
- Ground black pepper: to taste