| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter, cut into pieces, plus more for the baking dish
- 1 28-ounce can whole San Marzano tomatoes, drained, juice reserved
- 2 tablespoons packed dark brown sugar
- 4 cloves garlic, sliced
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- Pinch of red pepper flakes
- 6 bunches scallions
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Crush the tomatoes into the dish and add 1 cup of the reserved juice. Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes.
- Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture. Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water. Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes. Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 89 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 451 mg |
Reviews
Pretty good recipe.I cut the brown sugar down to 1 tablespoon. I wish they’d suggest what to serve it with. I ate mine with whole grain bread but i can see it being eaten with pasta as well. It reminded me of Uzbek Lagman soup. I’d definitely make it again.