Stewed Scallions and Tomatoes

1. 1

   Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

2. 2

   Crush the tomatoes into the dish and add 1 cup of the reserved juice.

3. 3

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

4. 4

   Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture.

5. 5

   Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water.

6. 6

   Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes.

7. 7

   Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.

8. 8

   Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.