Oven Stewed Tomatoes
Bake an assortment of tomatoes in the oven for a juicy, flavorful side dish. Summer tomatoes are best, but this dish is good even with out-of-season fruit.
- 4 large ripe tomatoes
- One 28-ounce can whole peeled plum tomatoes
- 4 cloves garlic, peeled and finely minced
- 3 tablespoons extra-virgin olive oil
- 1 branch fresh thyme
- Coarse sea salt
- Freshly ground black pepper
- 12 red cherry tomatoes
- 12 yellow cherry tomatoes
- 1 handful fresh basil leaves, torn into pieces
Preheat the oven to 375 degrees F. Bring a medium pot of water to a boil over high heat. Ease the large tomatoes into the boiling water, blanch for 15 to 30 seconds, then remove with a slotted spoon. Nick the skin of each tomato with the tip of a knife, then peel and core.
Arrange the large tomatoes and half the canned tomatoes (reserve the rest for another use), along with 1/2 cup of the can's juice, in a large baking dish. Sprinkle the garlic over and around the tomatoes. Drizzle with the oil, lay the thyme on top and season generously with salt and pepper.
Bake the tomatoes for 30 minutes, basting several times. Add the cherry tomatoes and continue baking, basting once, until all the tomatoes are heated through and the cherry tomatoes just burst, another 10 to 15 minutes. Taste the broth and adjust seasonings.
Divide the tomatoes and broth among 4 bowls. Garnish with the torn basil leaves.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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