Oven-Stewed Tomatoes

  • Serves

    serves 4


Summer tomatoes are best, but this dish is good even with out-of-season fruit.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 4 large tomatoes
  • 1 (15-oz.) can whole peeled plum tomatoes
  • 4 cloves garlic, peeled and finely minced
  • 3 tbsp. extra-virgin olive oil
  • 6 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 1 handful fresh basil leaves, torn into pieces


Step 1

Preheat oven to 375°. Bring a medium pot of water to a boil over high heat. Ease large tomatoes into boiling water, blanch for 15-30 seconds, then remove with a slotted spoon. Nick the skin of each tomato with the tip of a knife, then peel and core.

Step 2

Arrange 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 garlic over and around tomatoes. Drizzle with oil, lay thyme on top, and season generously with salt and pepper.

Step 3

Bake tomatoes for 30 minutes, basting several times. Add cherry tomatoes and continue baking, basting once, until all tomatoes are heated through and cherry tomatoes just burst, another 10-15 minutes. Taste broth and adjust seasonings.

Step 4

Divide tomatoes and broth between four bowls. Garnish with torn basil leaves.

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