Stewed Tomatoes with Garlic – A Bakeoff!
Not one of Ethel’s favorites because she’s not a big fan of garlic – but Ginny plans to change that. Recipe to follow story:
Ginny handed Ethel a recipe for stewed tomatoes that she had ripped from a magazine knowing full well that Ethel did not like garlic so much so that she wouldn’t use it in a recipe. “Ethel, you are just going to have to get over your thing about garlic,” Ginny announced placing her hands on her hips for emphasis. ‘It’s so good and adds such amazing flavor to a dish. I want you to try this recipe.”
Ethel took the recipe and looked over it rocking her head. She said, “Miz Ginny, a body likes what a body likes. Dey ain’t no changin’ dat fact.” Ethel said squaring off with her employer. “If you wants me to cook with garlic, I will, but you can’t make me like it.”
Ginny knew that Ethel was right, but she was sure that Ethel was stubborn from lack of knowledge rather than a point of principle, after all, Ethel knew Ginny had too much respect for her even to try. ” I know you if you don’t like something you won’t use it. Remember, though; you didn’t like the idea of collards with garlic and after you made them you liked them. At least you said you liked them.”
With only a grunt from Ethel Ginny continued, “I have a good idea. How about you make this recipe for stewed tomatoes with garlic and another without it and see which one you like best. Would you be willing to try it?” Ginny implored.
Ethel shrugged, “I reckon I could.”
Recipe For Stewed Tomatoes
Preheat oven to 350°
A dozen or so plum tomatoes
3 -4 cloves of garlic
1 T. dried Basil
Salt and pepper
Chop tomatoes into quarters. Put in a shallow casserole dish add a good drizzle of olive oil, three or four smashed cloves of garlic, basil, salt, and pepper. Cover with tin foil and cook for about 45 minutes. Take off foil and cook for another 15 minutes. Serve hot, cold, or room temperature.