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1
Bring a large pot of water to a boil.
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2
Prepare an ice-water bath; set aside.
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3
Score an X on the bottom of each tomato with a paring knife.
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4
Add the tomatoes to the pot.
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5
Boil until the skins are loosened, about 30 seconds; remove the tomatoes with a slotted spoon (keeping the water at a boil), and immediately plunge them into the ice bath.
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6
Drain, peel, and seed the tomatoes, then coarsely chop the flesh.
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7
Add the turnips to the pot; boil until just tender when pierced with a fork, 3 to 5 minutes.
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8
Using a slotted spoon, transfer the turnips to a colander to drain.
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9
Repeat the process with the parsnips and then the potatoes.
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10
Add the broccoli rabe to the pot, and boil until bright green and crisp-tender, about 1 minute.
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11
Drain in a colander; set aside.
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12
Heat the oil in a large, heavy skillet over medium heat until hot but not smoking.
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13
Add the onion, garlic, salt, red pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet.
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14
Cook, without stirring, until the vegetables begin to brown, about 15 minutes.
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15
Add the reserved tomatoes and broccoli rabe.
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16
Stir once; cook until the vegetables are very tender and browned, about 25 minutes.
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17
Serve hot.
