Tomato (Sorta) Mediterranean Style

(Julia Ewan - The Washington Post)

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By Kim O'Donnel

Wednesday, February 20, 2008

2 to 3 servings

Heat a few tablespoons vegetable oil or olive oil in the pot. Add 1/2 diced medium onion , a few chopped garlic cloves , a diced medium carrot and/or 1/2 diced red bell pepper and 1/2 seeded, diced haba¿ero chili pepper. Cook for about 5 minutes, until the onions are translucent. Add a splash of white wine or a jigger of bourbon . Let the alcohol cook off (2 to 3 minutes), then add 28 ounces canned tomatoes (plus juices), a bay leaf and a few sprigs of thyme . Bring to a boil, then reduce the heat and cover, allowing the tomatoes to break down. Season to taste with salt and black pepper . Discard the herbs.

GARNISH: with grated Parmigiano-Reggiano cheese and a few toasted baguette slices rubbed with a garlic clove. A hint of lemon zest or some chopped anchovies add a kick.