It's smurry time

"Smurry" is what my mom did with the summertime glut of ripe tomatoes.

It's probably the simplest dish I carry with me from my childhood, but it also makes my mouth water like nothing else.

All you have to do is saute a few onions (to a translucent but not really browned state) and add fresh, ripe tomatoes.

I flirted with olive oil for a while, but this dish really needs a bit of butter. It's only a tablespoon or two. Other than that, the only change I've made over the years is that this year I am slipping the skins off the tomatoes and removing some of the seeds.

Keep cooking it on the stove until the tomatoes reduce a bit... maybe 20 minutes. I'm waiting for them to be done right now--got about 8 minutes left.

I can't really think about anything else than my smurry.

We used to eat it on toast. Now I don't bother, I just spoon up a big bowl all on its own.

I used to think 'smurry' was a Dutch word, apparently it's not. Oh, how I love it.