Stewed Tomatoes with Rosemary
Fresh ripe tomatoes are one of summer’s joys. They need little seasoning and the fresh taste is incomparable. After stewing, the tomatoes may be cooled and frozen in plastic containers or put up in jars for a wintertime treat.
Cooking Methodstewing
CostInexpensive
Total Timeunder 30 minutes
One Pot MealYes
Recipe Courseside dish
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Textureherby, savory
Type of Dishvegetable
Ingredients
- 4 to 5 large, very ripe tomatoes (about 3 pounds)
- 1 sprig fresh rosemary
- Salt and freshly milled pepper
Instructions
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Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.
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Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.
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Serve hot.
Christopher Idone
