Vine-Ripened Tomato Stew with Basil and Chèvre Croutons Recipe | James Beard Foundation

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 teaspoon garlic, minced
• 1 stalk fennel, diced
• 1 leek, cleaned and diced
• 6 medium vine-ripened tomatoes, skinned, seeded, and diced
• 1 cup dry white wine
• 2 cups chicken stock
• 12 basil leaves
• 1 tablespoon fresh oregano
• 1 teaspoon cracked black peppercorns
• 1 teaspoon cilantro leaves
• Salt and pepper to taste
• 1 loaf French bread
• 1/2 cup virgin olive oil
• 1/2 pound chèvre, softened