Stewed Tomatoes with Rosemary Recipe

  • 4 to 5 large, very ripe tomatoes (about 3 pounds)
  • 1 sprig fresh rosemary
  • Salt and freshly milled pepper
  1. Blanch, peel, and seed the tomatoes, reserving the juice. Chop the tomatoes. Place the tomatoes and their juice in a heavy non aluminum saucepan. Crush the rosemary by bruising it between your hands. dd the rosemary and salt and pepper to taste.
  2. Simmer over moderate heat, stirring from time to time, until the liquid reduces and tomatoes are cooked through.
  3. Serve hot.