Rabbit Stew With Tomatoes

Preparation:

Preparation: Heat the oil in a saucepan and brown the rabbit cut into pieces. When they are coloured, put them on a plate and keep them warm covered. Blanch the tomatoes for a minute, peel them, remove the seeds, reduce the pulp into cubes and season with the onion cut into thin slices in the pan where you browned the meat. Let it cook uncovered for 20 minutes. Then add the rabbit and the crushed garlic clove. Salt and pepper. Cover and cook over low heat for an hour. Before serving, sprinkle with chopped fresh basil. Accompanying wines: Alto Adige Merlot DOC, Riviera Dei Fiori Rossese DOC, Alezio Rosato DOC.