Oven-Stewed Tomatoes

by0| PUBLISHED Oct 24, 2000 4:00 AM
Oven-Stewed Tomatoes
Oven-Stewed Tomatoes. Farideh Sadeghin

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

Yield: serves 4


  • 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


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