TOMATOES WITH CARAWAY SEEDS AND WHITE WINE

I used to hate caraway, OK maybe dislike is a better word but I just couldn’t stand it when I was younger and I haven’t eaten anything with caraway for ages. That’s not very difficult because I have never seen any here in Italy but I didn’t eat any with caraway in Sweden either. Until this summer when I had some typically Swedish hard cheese with caraway in it and I thought that it wasn’t half as bad as I used to think, quite the contrary actually. And then I found caraway seeds on my list of things to photograph for this job I mentioned yesterday and I was quite happy to have the opportunity to do something with it! I had to ask one of my best friends to send it down from Sweden to me and she obeyed and sent me 10(!) bags so now I have an enormous amount of caraway seeds to experiment with! And, no, I’m not going to give them away, no I’m going to eat all the caraway I have missed out on in my previous life! How lucky we are that our taste is an evolving sense, so many pleasant surprises still!

TOMATOES WITH CARAWAY SEEDS AND WHITE WINE

Tomatoes on the small side, obviously sweet and mature
Caraway seeds
Dry white wine
Salt
Extra virgin Olive oil

- Cut the tomatoes in halves and put them in a pan with some olive oil and as many caraway seeds as you feel like. Add a little salt as well.
- Braise the tomatoes for a couple of minutes, turning them over once, before adding white wine.
- Braise on, turning the tomatoes now and then. When they are soft and just about to get mushy and the wine has been reduced it’s ready.
- Serve hot or cold.

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