perfect for tomato weather, when there’s so many cherry tomatoes you don’t know what to do with! (Well, you could roast and preserve them in good olive oil, but if you’re not doing that… !). Equally good in winter is grabbing a few tins of canned cherry tomatoes and baking the whole lot, sauce and all in the oven until they get thick and jammy. YUM.
This flavour-packed stew is fabulous on its own in cold weather with a baguette or something warm out of the oven, but equally good in hot weather, warmed a little bit and served over toasted sourdough with a drizzle of olive oil and some Parmesan shavings.