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Vegetable Tomato Basil Stew

8 - 10 Servings

Ingredients

  • 5 Large Tomatoes  
  • 2 Pounds Yukon Potatoes - cut into bite-size cubes
  • 1 Leek about 2 1/2 Cups - cut in half and sliced
  • 5 Carrots - thinly sliced
  • 3 Stalks Celery about 1 Cup - sliced lengthwise into 3 pieces,  then thinly slice (into small piece)
  • 1 Red Onion - diced
  • 5 Cloves Garlic - minced
  • 1/4 Cup Extra Virgin Olive Oil
  • 2  Unsalted Vegetable Bouillon Cube
  • 1/3 Cup Red Wine
  • 4 Cups Filtered Water
  • 2  Teaspoons  Sherry Vinegar
  • 1 Bay Leaf
  • 2 Tablespoons Fresh Thyme - pull leaves off stems
  • 1 Tablespoon Paprika
  • 1 Tablespoon + 2 Teaspoon Sea Salt or to taste
  • 1 Teaspoon Black Pepper
  • 1 Cup Fresh Basil - minced + extra for garnish - chiffonade
  • Gruyere Cheese optional

Instructions

  1. Cut the tomatoes in half and grate the cut sides on a cheese grater into a bowl.
  2. Discard the skins.  Set aside
  3. Dice potatoes and set aside in a bowl covered with water.

  4. Wash the leek really well.  There is always dirt on the inside of the leaves.

  5. Cut the dark green leaves off and cut in half lengthwise leaving the root intact. Turn and cut lengthwise so that it is quartered.
  6. Thinly slice and set aside.
  7. In a large heavy saucepan over medium heat, add the bay leaf, garlic, onions, leeks, celery, carrots and olive oil.
  8. Cook for about 8 minutes or when onions are soft.
  9. Add bouillon cubes and wine, mash bouillon into the wine.  Reduce the wine until syrupy.
  10. Add the water and potatoes.  Cook until carrots are fairly soft. (about 15 minutes)
  11. Add tomato puree, vinegar and spices (not the basil).
  12. Bring to a boil, then reduce heat to a simmer, covered for 20 - 30 minutes, or until potatoes are tender.
  13. Stir occasionally while cooking, add basil at the end, remove and discard bay leaf.
  14. Garnish with basil.
  15. Option: Shred Gruyere cheese on top and put under the broiler for a minute or two until it becomes bubbly and golden.