Stewed Scallions and Tomatoes

Name: Stewed Scallions and Tomatoes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 28 whole San Marzano tomatoes, drained, juice reserved; 2 Tbsps packed dark brown sugar; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh tarragon; 4 cloves garlic, sliced; 8 servings Kosher salt and freshly ground pepper; 1 pinch Pinch of red pepper flakes; 6 bunches scallions; 2 Tbsps unsalted butter, cut into pieces, plus more for the baking dish

Stewed Scallions and Tomatoes might be just the soup you are searching for. This recipe serves 8. One portion of this dish contains roughly 1g of protein, 3g of fat, and It is a good option if you're following a gluten free and vegetarian diet. A mixture of butter, tarragon, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Tomato

Butter

Juice

Equipment you will use

Baking Pan

Oven

Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes.

Ingredients you will need

Red Pepper Flakes

Brown Sugar

Tarragon

Parsley

Garlic

Pepper

Salt

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.

Ingredients you will need

Green Onions