Oven-Stewed Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

The key to this simple recipe is using three types of tomatoes and giving each of them individual attention. The result is a bouquet of flavors and textures, from sweet, burst-in-your mouth cherry tomatoes to a molten broth fragrant with herbs that begs to be mopped up with Italian bread.


  • 4 large tomatoes
  • 1 15-oz. can whole peeled tomatoes
  • 4 cloves


  • Heat oven to 375°F. Bring a medium pot of water to a boil and blanch large tomatoes for 15–30 seconds, then remove with a slotted spoon. Nick skin of each tomato with a knife tip, then peel and core. Arrange large tomatoes and canned tomatoes in a large baking dish. S