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         Title: Mouthwatering Braised Tomatoes   
    Categories: Tomatoes, Vegetables   
         Yield: 6 Servings   
      
         2 tb Olive oil; up to 3 tb   
         6 cl Garlic; minced or   
              - thinly sliced   
         1 lg Shallot; sliced   
         1 sm Carrot; diced   
         1 tb Italian seasoning   
              Salt   
              Pepper   
         1 tb Balsamic vinegar   
        18 sm Tomatoes; up to 24,   
              - roughly chopped -OR-   
         7    Heirloom tomatoes; up to 8,   
              - roughly chopped   
         2    Bay leaves; up to 3   
      
     In a large pot (I like using a massive Dutch oven pot), add 2 tb of   
     extra virgin olive oil over medium high heat.   
      
     When oil is hot, add garlic, shallots, and carrots. Allow the   
     shallots to "sweat" (i.e., cook until they start to grow   
     translucent). Add 1/2 ts of salt, a little cracked black pepper, and   
           1 tb Italian seasoning.   
      
     Stir the veggies using a wooden spoon. When the garlic starts to turn   
     brown around the edges, deglaze the bottom of the pot with a balsamic   
     vinegar. Use a wooden spoon to scrape up any brown bits.   
      
     Add chopped tomatoes to pot, together with another healthy pinch of   
     salt, and stir together the contents of the pot (so that the veggies   
     are not all at the bottom). Next add a couple bay leaves.   
      
     Tomatoes will begin to release liquid immediately--continue to stir   
     gently. When liquid begins to boil, reduce heat to low and allow   
     tomatoes to simmer for approximately 1 hour, until tomatoes have   
     broken down (though still retaining some shape).   
      
     Drizzle another tb of extra virgin olive oil and serve with crusty   
     bread or pasta.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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