Stewed Tomatoes Jefferson
Dive into the timeless flavors of *Stewed Tomatoes Jefferson*, a comforting side dish that brings together garden-fresh tomatoes, aromatic spices, and a golden breadcrumb topping. This recipe combines the sweetness of ripe, slow-simmered tomatoes with the savory notes of sautéed onions, garlic, and a blend of dried herbs like basil and oregano, creating a perfectly balanced flavor profile. Finished with a crispy Parmesan breadcrumb crust, this dish is baked to golden perfection, offering a delightful texture contrast. Whether served as a standalone accompaniment or spooned over pasta or rice, *Stewed Tomatoes Jefferson* is a versatile, crowd-pleasing addition to any table. Easy to prepare and packed with robust, homestyle flavors, this classic dish is sure to become a recipe you’ll revisit time and time again. Perfect for weeknight dinners or special occasions, this vibrant and hearty dish tastes like a celebration of summer in every bite.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 3 tablespoons unsalted butter
- 1 medium, finely diced yellow onion
- 2 cloves, minced garlic
- 1.5 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 cup breadcrumbs (preferably fresh)
- 0.25 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
1. Bring a large pot of water to a boil. Using a paring knife, score a shallow 'X' on the bottom of each tomato.
2. Carefully place the tomatoes in the boiling water for 30 seconds, then transfer them to a bowl of ice water to cool. Peel the skins off the tomatoes and roughly chop them.
3. In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes, stirring occasionally.
4. Add the minced garlic to the pan and sauté for an additional 1 minute until fragrant.
5. Stir in the chopped tomatoes, sugar, salt, black pepper, basil, and oregano. Bring the mixture to a simmer, then reduce the heat to medium-low.
6. Cook uncovered for 20 minutes, stirring occasionally to prevent sticking, until the tomatoes have broken down and the flavors meld together.
7. Preheat your oven to 375°F (190°C).
8. Transfer the tomato mixture to a greased baking dish. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan cheese.
9. Bake in the preheated oven for 10 minutes, or until the topping is golden and bubbly.
10. Remove from the oven, garnish with fresh parsley, and serve warm as a side dish or over rice or pasta if desired.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 56.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2972 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
