Tomato Onion Stew

Serves 6; Makes 1 Quart
This relish-like condiment makes a wonderful accompaniment to Miss Lamie’s Fried Chicken (page 117) or a plain roast or grilled meat, adding color along with a tangy, acidic flavor.


  • 3 tablespoons vegetable oil
  • 3 medium onions, thinly sliced
  • 1 garlic clove, minced
  • 5 medium tomatoes, cut lengthwise into eighths
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper


1. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
2. Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

Need help with the ingredients? Check our pantry list: