Stewed Tomatoes with Rosemary

1. 1

   Blanch, peel, and seed the tomatoes, reserving the juice.

2. 2

   Chop the tomatoes.

3. 3

   Place the tomatoes and their juice in a heavy non aluminum saucepan.

4. 4

   Crush the rosemary by bruising it between your hands.

5. 5

   dd the rosemary and salt and pepper to taste.

6. 6

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

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.