This dish was my celebration of summer fog: after days on end of interminable sunshine and 90 degree weather, we finally got some cooler, fog-filled days and I jumped at the opportunity to embrace my winter lover, braising. But I still had some delicious summer tomatoes sitting on the counter (never, ever refrigerate tomatoes) so I incorporated those as well. This is the perfect fall dish, and its simplicity really highlights the few ingredients involved.
Serve over a grain. You can serve as is, or sprinkled with parsley, or-- like I did-- with a dollop of yogurt to cool it off.