Stewed Scallions and Tomatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 89
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 451
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.
- 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.