Stewed Scallions and Tomatoes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Crush the tomatoes into the dish and add 1 cup of the reserved juice. Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes. 
  2. Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture. Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water. Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes. Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.