While this is really at its best when made with the vine ripened
tomatoes of summer, it can be a breath of warm weather in mid-winter if
you substitute 6 or 8 ripe plum tomatoes for the garden variety. This
simple cooking recipes especially good with cold meats, but I think it
also goes well with an old-fashioned pot roast.
Makes about 6 servings
3 tablespoons olive oil
1 ½ pounds large white or brown (cremini) mushrooms, stems trimmed, cut
into very thick slices
2 large green bell peppers, seeded and cut into 1 inch or larger pieces
2 small onions, thickly sliced
2 ribs celery, strung and cut into 1 inch pieces
3 large tomatoes, seeded and cut into large dice
1 or 2 cloves garlic, to taste, minced
½ cup dry white wine
1 tablespoon chopped fresh oregano
1 teaspoon crushed fresh rosemary
Salt and freshly ground black pepper to taste
Heat the oil in a large heavy skillet over medium heat. Add the
mushrooms and cook, stirring, until just golden, about 5 minutes.
Remove the mushrooms with a slotted spoon and set aside.
Add the bell peppers, onions, and celery to the same skillet, and cook,
stirring, until just limp, about 10 minutes. Stir in the tomatoes and
cook until just softened, about 3 minutes. Stir in the garlic, wine,
oregano, and rosemary. Return the mushrooms, and any juice they have
given off, to the skillet. Season well with salt and pepper. Cover and
cook over low heat for 5 minutes. Remove the vegetables from the heat
and allow them to cool. Serve warm, at room temperature, or cold.
Note: Spread about 2/3 cup of the cooked mixture on a large round of
Boboli, sprinkle with 2 tablespoons thinly sliced green onions and ½ to
2/3 cup crumbled feta cheese. Bake at 475°F for 10 minutes. Serve very
hot, cut into wedges, with glasses of hearty red wine. Or cut into
small pieces and pass with cocktails.