We have plenty of fresh tomatoes available at present, and we are using lots of them in our cooking. For this dish I rather appropriately used some of the "Possena del Vesuvio" tomatoes. [Get it? Marengo = a place in Italy. "Possena del Vesuvio" = an Italian tomato variety.]
The reason why the photo shows the tomatoes in a bowl in the kitchen sink is that I put them there in order to skin them, which I did by pouring boiling water over them.
Chicken Casserole with TomatoesIngredients.
2 chicken breasts, skinned and cut into large chunks
500g fresh tomatoes, skinned and halved
200g chestnut mushrooms (or similar), sliced
1 onion, peeled and sliced
2 cloves of garlic, peeled and crushed
750 mils good chicken stock
1 tsp dried Oregano
1 tsp dried Herbes de Provence
1 dessertspoon cornflour or other thickening agent
Approx 2 tbsp vegetable oil, for frying
Salt and pepper to taste
Using about 1 tbsp oil, soften the onions in a casserole dish over a low heat until translucent but not brown
In a frying-pan, use the other 1 tbsp oil to lightly cook the chicken over a medium heat until just beginning to turn golden
Tip the chicken (with its juices) into the casserole dish
Add tomatoes, mushrooms, garlic, stock, dried herbs and seasoning
Bring to the boil (on top of the cooker).
Cover and transfer to the oven
Cook in the oven at 160C for about 90 minutes
About 15 minutes before serving time, add the slaked cornflour or other thickening agent and stir in well
If the sauce is too thin (e.g. if tomatoes were very juicy, or if the mushrooms gave off a lot of liquid), take the dish out of the oven, remove lid, and boil hard for a few minutes to reduce the liquid.
I served my dish with lots of home-grown vegetables - roast potatoes, buttered carrots with chopped parsley, and Runner beans - but I think it would go just as well with pasta or with rice.
OK, that's half a kilo of tomatoes used. Only another 10 kilos to go then... I'm not complaining though. I love tomatoes, especially home-grown ones!