Tomatoes, Figs, Rosemary, & Lemon Stilton
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.
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