This recipe was born out of necessity. There were a couple of kilos of tomatoes getting overripe on our window sill from the vines outside. I also like to have items that we freeze in easy to use portions.
Ingredient: Fresh Tomatos
When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.