The beauty of heirloom tomatoes is that they’re so good they can be eaten raw, which is why I only stewed some of the tomatoes in this recipe. Ironically enough, I couldn’t find heirlooms at the store, so I didn’t feel as guilty about it. This is a very elegant dish that’s really easy to make. All it takes is marsala cooking wine. Bright, ripe heirloom cherry tomatoes are added at the end for a burst of freshness and color.
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