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"   My brother does not like tomatoes, in any form. Except, I think, ketchup. Even that I&amp;#039;d have to confirm. I grew up with him, so I should&amp;#039;ve remembered. And I did, but only after I had dumped a 28-oz can of diced tomatoes into the skillet. I was making something that I think one would call chicken cacciatore: chicken thighs simmered in saut\u00A9ed onions, peppers, garlic and tomatoes. I had made rice to soak up the juices and we were having a big salad, so dinner was salvaged. He scraped the tomatoes off the chicken and had rice and salad on the side.  I started by seasoning with salt and pepper and browning the thighs in hot oil in a wide, deep-sided skillet. Took them out, then added one sliced onion and a couple of sliced frying peppers (they&amp;#039;re skinny, mild green peppers). Used that to scrape up browned bits on the bottom of the skillet, then added a minced garlic clove. Poured in about a cup of red wine I had in the fridge, then the offending can of tomatoes. Brought that to a boil, then simmered for about 20 minutes.  Apparently mushrooms are traditional for chicken cacciatore, although I&amp;#039;m not sure orange is. There&amp;#039;s a second recipe on the web site that omits the mushrooms and adds olives. That one is served over creamy polenta. We had make-your-own sundaes for dessert. Chicken Cacciatore Chicken Cacciatore with Polenta Brownie Sundaes When you make something stew-y, what do you serve it with to sop up the juices? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43577/uh-oh-tomato-6435/>