The Best “Stewed” Tomatoes

Name: The Best “Stewed” Tomatoes
Yield: Serves 4 to 6
Ingredients: ½ cup chopped fresh basil; ½ cup chopped fresh parsley; 2 tablespoons minced garlic; 2 teaspoons minced fresh rosemary; ½ cup panko or other dry bread crumbs; ½ cup panko or other dry bread crumbs; ¾ cup freshly grated Parmesan cheese or dry Jack cheese; ¾ cup freshly grated Parmesan cheese or dry Jack cheese; Extra-virgin olive oil for the herb mixture; 2 tablespoons chopped anchovies that have been rinsed and dried; ¼ cup dry white wine simmered with 2 tablespoons unsalted butter; 3 pounds ripe tomatoes, peeled and cored (see Note); ¼ cup dry white wine simmered with 2 tablespoons unsalted butter; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

When good tomatoes are abundant, this simple dish is hard to beat. It’s a great addition to a picnic buffet. Chop it coarsely to make a wonderful sauce for pasta or a topping for grilled meats and fishes. For those uses, don’t peel the tomatoes. For a completely vegetarian dish, substitute rinsed and chopped capers or olives for the anchovies.

Ingredients

Fish course
Side dish
Pescatarian

Ingredients

Method