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Stewed Tomatoes with Rosemary Recipe

Cookstr
Course: Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Stewed Tomatoes with Rosemary

Photo by: Joseph De Leo

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.

Yield: Makes 1½ to 2 quarts

INGREDIENTS
  • 4 to 5 large, very ripe tomatoes (about 3 pounds)
  • 1 sprig fresh rosemary
  • Salt and freshly milled pepper

Directions

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.

Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.

Serve hot.


© Christopher Idone
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and includes 1/4 teaspoon of added salt.

11kcal (1%)
7mg (1%)
8mg (13%)
26mcg RAE (1%)
145mg
7mg
1g
2g
1g
2g
0mg (0%)
52mg (2%)
0g (0%)
0g (0%)
0mg (1%)
FROM THE KITCHEN OF...

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