By lunchtime I had enough energy to make a tasty meal. So if I can make it while I'm sick, anyone can make it whenever.
I used 4 heirloom tomatoes, a variety that I grew this summer and then froze. Home-grown sun-ripened tomatoes of any variety can't be beat in flavour. I realize that not everyone has access to such treats, so to make up for the loss of flavour, add a bit more spices and a pinch of sugar--the pinch size depends on the size of your batch. It's easier to add than to take out, so always taste before adding more.
Here are the steps:
Heat up butter, add chopped garlic--local is best and most flavourful. The amount depends on your taste buds. I used 4 cloves for my single serving, because I love garlic, plus it's an antibacterial, which I need right now.
Then add chopped onion. I used one small local onion.
I scored a 10 lb bag for 99¢ (compared to $3 for 2 heads of garlic). Small onions are great for use with daily meals, because you can use a whole one and not have to bother with storing the other half.
Side note: If you don't mind the onion smell, onions are a great way to clean the air: just leave a wedge on a plate.
Simmer for a few minutes, then add rosemary, oregano, thyme, and basil. Stir and add tomatoes. Simmer until they soften. After 15 min or so, if you have too much liquid, remove the lid and simmer until most of it cooks off.
Slice a baguette, toast it if you like, and top each slice with the tomato mixture. You can stop there, or keep going. I added slices of lachsschinken and marscapone. The 4 pieces were my lunch, but if you're making these as appetizers, you can make smaller servings.
Just in time for the holidays! Enjoy! (I did, and I already feel better.)
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