Slow-Stewed Tomatoes with Garlic Toast
Rich, jammy slow-stewed tomatoes infused with garlic and fresh basil, served over golden, buttery garlic toast. This easy vegetarian recipe transforms simple ingredients into a deeply satisfying meal with minimal effort and maximum flavor.
Equipment
- Wide heavy-bottomed skillet or Dutch oven
- Small saucepan or skillet (for toasting bread)
- Large pot (for blanching tomatoes)
- Mixing bowl with ice water
Ingredients
- 2 pounds ripe Roma or plum tomatoes blanched, peeled, and roughly chopped
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 6 cloves garlic thinly sliced
- 1/4 teaspoon crushed red pepper flakes optional
- 1 small bunch fresh basil leaves torn
- kosher salt and black pepper to taste
- 4 large slices thick-cut country bread or sourdough
- 2 tablespoons unsalted butter
- freshly grated Parmesan cheese optional, for serving
Instructions
- Score a small X on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to a bowl of ice water. Peel away the skins, core the tomatoes, and roughly chop them. Set aside.
- Warm the olive oil in a wide, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 3 to 4 minutes, stirring occasionally, until the garlic is soft and fragrant but not browned.
- Add all the chopped tomatoes to the pan along with a generous pinch of kosher salt. Stir well to coat the tomatoes in the garlicky oil.
- Reduce the heat to low and cook uncovered for 35 to 45 minutes, stirring occasionally. The tomatoes will first release their juices, then slowly reabsorb them and thicken into a rich, jammy sauce. Do not rush this step.
- About 10 minutes before the tomatoes finish cooking, melt the butter in a separate skillet over medium heat. Add the bread slices and toast for 2 to 3 minutes per side until deeply golden and crisp. Alternatively, brush the bread with olive oil and broil for 2 minutes per side.
- Remove the tomato sauce from the heat. Tear in the fresh basil leaves and stir gently. Taste and adjust seasoning with additional salt and black pepper as needed.
- Place one slice of garlic toast on each plate. Spoon a generous portion of stewed tomatoes over the top. Finish with freshly grated Parmesan if using and a final drizzle of extra-virgin olive oil. Serve immediately.
Notes
For the deepest flavor, do not increase the heat to speed up cooking. Low and slow is essential. Outside of peak season, substitute half the fresh tomatoes with a can of San Marzano crushed tomatoes. Leftover stewed tomatoes keep in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months. Always make garlic toast fresh just before serving.