In my neck of the woods, our tomato harvest comes late…very late in the season.
But when the bunches, bundles, and bounty of tomatoes arrives, we are all looking for ways to savor in the sensual, salubrious crop.

Now that fall is in the air, adding a touch of fig and rosemary to those tomatoes creates a hearty and heart-warming garden display.

Tomatoes, Figs, Rosemary, & Lemon Stilton

4 Tbs. butter
5 large tomatoes, chopped
1/2 cup dried figs, sliced
sea salt and pepper
zest of 1 lemon
1 Tbs. fresh rosemary, chopped
1 oz. crumbled lemon stilton cheese
fresh arugula

In a large skillet over medium heat, melt the butter and add the tomatoes. Simmer for about 10 minutes, until the tomatoes begin to break down. Add the figs and continue to simmer, covered, for about 20 minutes – the tomatoes should be chunky, but also broken down. Use the back of a wooden or rubber spoon to “help.” 
Add the salt and pepper, as well as lemon zest and rosemary.
Simmer for an additional 5 minutes.

Serve topped with lemon stilton and fresh arugula.