Ingredients:
3 large ripe tomatoes
2 tablespoons unsalted butter
1/4 cup celery, sliced
1 small onions, diced
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon lemon zest, grated
1 tablespoon fresh dill, chopped ( 1 tsp. dried)
1/4 teaspoon salt
black pepper, to taste
Directions:
Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
Stir in the dill, salt, and pepper, and serve. Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 50 min.