Roasted Tomato Zucchini Stew

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In Erika's Kitchen


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1.5 lbs fresh tomatoes (not cherry tomatoes)

4 Tbsp olive oil, divided

salt and freshly ground black pepper

1/2 yellow onion, diced

4 medium zucchini

2 cloves garlic, minced

freshly grated Parmigiano-Reggiano cheese

1/4 cup fresh basil, minced or cut into thin strips (chiffonade)

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