These stewed tomatoes—a dish that tastes way better than it sounds—give you three different types of tomatoes to throw in together, and the result is a variety of flavors and textures spiced up with Italian herbs. Blanch your big tomatoes in a pot of boiling water for about 15 to 30 seconds, and once you take them out, peel and core them. Arrange your larger tomatoes in a baking dish, sprinkle with garlic and thyme, and drizzle with olive oil. Then bake them at 375° for 30 minutes, basting them several times. The cherry tomatoes go in closer to the end for a fresher pop.