Hi,

So, over the weekend I dug out my rarely-used slow cooker and tried a
slow-cooked beef stew (it started out as more of a chili, but I ended up
adding a lot of other stuff to it, so now it's more stew-like ).

I used a fair amount of tomato puree -- too much, as it turns out; tomato
puree is more concentrated than fresh or diced tomato of course. The
result is a bit overwhelmingly tomato-y.

So, what can I add to balance it out and cut the tomato? Other than
doubling up everything else in the recipe, of course. :-)

Thanks,
-Chris