Stewed Tomatoes with Rosemary

• 4 to 5 large, very ripe tomatoes (about 3 pounds)
• 1 sprig fresh rosemary

Blanch, peel, and seed the tomatoes, reserving the juice.

Chop the tomatoes.

Place the tomatoes and their juice in a heavy nonaluminum saucepan.

Crush the rosemary by bruising it between your hands. Add the rosemary and salt and pepper to taste.

Simmer over moderate heat, stirring from time to time, until the liquid reduces and the tomatoes are cooked through.