Here’s a good way to use up excess tomatoes from your garden.
3 to 4 large tomatoes, peeled and chopped
2 cups beef or chicken stock
1 teaspoon brown sugar
1 tablespoon chopped chervil
1 teaspoon vinegar
Salt and pepper to taste
Combine tomatoes, stock, and brown sugar in saucepan and simmer, partially covered, 30 minutes. Add chervil and cook 5 minutes longer. Press through food mill. Return to kettle, add vinegar, season with salt and pepper, and reheat. Garnish with fresh dill.
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