Oven-Stewed Tomatoes

Name: Oven-Stewed Tomatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: 12 yellow cherry tomatoes; 1 handful fresh basil leaves, torn into pieces, to garnish; 3 tbsp. extra-virgin olive oil; 4 cloves garlic, finely chopped; 1 15-oz. can whole peeled tomatoes; 4 large tomatoes; 12 red cherry tomatoes; Kosher salt and freshly ground black pepper, to taste; 6 sprigs fresh thyme

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Side dish
Mediterranean
Vegan
Gluten-free

Method

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