Stewed Tomatoes

Hi all,

I made mac and cheese both ways today - from scratch and from a box.  And guess what?  From scratch is cheaper and only takes 4 minutes longer than from the box.  When I was a kid, we always had canned stewed tomatoes with the mac and cheese, probably to offset the rich cheesy flavors and creaminess. 

I decided to update them with some fresh tomatoes, zucchini, and red onions and red sweet peppers (I used anaheims and bell).  I diced the onion and pepper finely (and removed the seeds from the peppers) and then sauteed them in 2 tablespoons of olive oil for about 4 minutes, until they softened and the onions were transluscent.  I added sliced  zucchini and stirred until it started to brown, then tossed in the tomatoes and 2 tablespoons of balsamic vinegar for the sweetness.  I drained off a lot of the liquid and seasoned with salt before serving.  Yum!

You can serve this side dish warm or at room temp, but if stewed tomatoes are a childhood memory of yours, I know you'll enjoy this updated dish.  Til next time, I'll see you at the market!