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Oven Stewed Tomatoes

MyCookbook Recipe Database
MyCookbook Member: loreann
Recipe Category: Side Dish
Recipe Preparation Level: easy
    4 large tomatoes
    1 14-ounce can of whole peeled plum tomatoes
    6 cloves of garlic--minced
    3 tablespoons olive oil
    1 branch of fresh thyme
    Salt and pepper to taste
    24 cherry tomatoes; mix red and yellow
    Basil leaves--chopped

    In a medium pot of boiling water, add the large tomatoes. Blanch for 30 seconds and then remove them from the water. Nick the skin of each
    tomato with the tip of a knife and peel and core the tomatoes.

    In a large baking dish, arrange the large tomatoes and the canned tomatoes. Pour 1/2 cup of the can's juice over the top. Spread the garlic around the dish and drizzle with the olive oil. Lay the thyme
    on top and season with salt and pepper.

    Bake for 30 minutes at 375 F. Baste several times.

    After 30 minutes, add the cherry tomatoes and continue to bake until all tomatoes are heated through and the cherry tomatoes just burst.
    This should take about 12 minutes.

    Serve in bowls.

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