New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Paul Grimes
Cranberries and tomatoes make great partners. Here, we've paired them with fresh herbs and plenty of garlic to create a savory accompaniment to the Thanksgiving feast.
- 12 large garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 5 (14-ounce) cans diced tomatoes
- 1 pound fresh cranberries
- 4 tablespoons sugar
- 1 1/4 cups sweet vermouth (red), divided
- 3 teaspoons finely chopped marjoram, divided
- 3 teaspoons finely chopped sage, divided
- 2 Turkish bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Cook garlic cloves in oil over low heat in a heavy 3-quart pot, turning occasionally, until golden, about 10 minutes.
- Add tomatoes, cranberries, sugar, 3/4 cup sweet vermouth, 2 teaspoons marjoram, 2 teaspoons sage, bay leaves, salt, and pepper and simmer, stirring frequently with a spatula, until tomatoes start to break down and oil looks like it is separating, about 1 hour.
- Stir in remaining 1/2 cup vermouth, remaining 1 teaspoon marjoram and remaining 1 teaspoon sage and mash garlic into tomatoes with spatula. Discard bay leaves. Cool to warm.