Stewed Scallions and Tomatoes

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2 tablespoons unsalted butter, cut into pieces, plus more for the baking dish

1 28-ounce can whole San Marzano tomatoes, drained, juice reserved

2 tablespoons packed dark brown sugar

4 cloves garlic, sliced

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh tarragon

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

Pinch of red pepper flakes

6 bunches scallions