Sweet Tomato And Beef Heart Stew Recipe

About this recipe

A hearty and flavorful dish combining tender beef heart with sweet, simmered tomatoes, perfect for a satisfying dinner. This kosher-friendly recipe is ideal for those seeking a unique and comforting meal.

Ingredients

• 2560G Casa Marrazzo Peeled Dop San Marzano Tomatoes, 2560G
• 1 Kg Tate & Lyle Granulated Sugar
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Choose 6 large, ripe tomatoes and ensure they are intact. Blanch them one by one in boiling water for 30 seconds, then transfer to an ice bath.
2. 2. Make two shallow cuts on the top of each tomato and peel the skin down to the base. Discard the skins.
3. 3. Cut the peeled tomatoes in half and remove the seeds under running water. Place the seedless tomatoes in a colander to drain excess water.
4. 4. Weigh the drained tomatoes. For every kilogram of tomatoes, measure out 800 grams of sugar.
5. 5. Cut the tomatoes into bite-sized pieces.
6. 6. In a large pot, combine the prepared tomatoes, sugar, and the pieces. Add 1 cinnamon stick for flavor.
7. 7. Place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer, stirring occasionally, for about 1.5 to 2 hours or until the mixture has thickened.
8. 8. Skim off any foam or impurities that rise to the surface during cooking.
9. 9. Check the texture of the stew by placing a small amount on a plate and letting it cool. The mixture should be thick but not overly stiff.
10. 10. Remove the cinnamon stick and adjust seasoning with a pinch of salt if desired.
11. 11. Serve the sweet tomato and stew warm with your choice of side, such as rice or crusty bread.