An intriguing mixture of roasting and stewing, from Calabria:

• 2 1/4 pounds kid or lamb, chopped into pieces
• 1 1/2 pounds tomatoes blanched, peeled, seeded and chopped
• 1 onion, chopped coarsely
• Basil, minced
• Parsley, minced
• 1 hot red pepper, or more to taste, crushed
• Red wine
• Olive oil
• Salt

You can also make this with other kinds of meat; I once had a wonderful roast rabbit done this way.

Using an oven-proof dish, brown the meat in 1/4 cup olive oil, and while it is cooking brown the onion until light gold separately. When the meat has browned, sprinkle it with the wine (a quarter to a half cup should be sufficient), and immediately stir in the browned onions. Stir in the tomatoes basil, parsley, and red pepper, and transfer the pan to a 350 degree oven. Roast until the meat is fork tender, spooning the juices over it to keep it moist.

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