Italian Vegetable Stew
This classic stew turns summer vegetables into a comforting melange of fresh flavors and satisfying textures—in theory. In practice, most recipes result in characterless bowls of stewed vegetables.
Why This Recipe Works
For our Italian Vegetable Stew’s tomato base, we used chopped whole tomatoes, their juices, and tomato paste. To boost the flavor of the vegetables and drive off excess moisture, we browned each vegetable in olive oil, removed it from the pan, and added it back with the simmering liquid. Yukon Golds were the best potato for the vegetable stew, and oregano and garlic gave it a pungent finish.
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