Equipment
Ingredients
Stewed Tomatoes
- 400 g whole peeled tomatoes, canned
- 30 g unsalted butter, cold
- 1 cinnamon stick
- 120 ml heavy cream, room temperature
- sea salt
- freshly cracked black pepper
Serving
- 2 sourdough bread, thick slices
Nutrition (per serving)
Method
In a wide skillet, combine the entire contents of the tomato can (juice and fruit), the butter, and the cinnamon stick. Bring to a simmer over medium heat.
Continue to cook, crushing the tomatoes roughly with a wooden spoon, until the liquid has reduced by about half and the mixture looks glossy.
Reduce heat to low. Stir in the heavy cream, salt, and pepper. Simmer gently until the sauce thickens and turns a uniform creamy orange-pink color. Remove the cinnamon stick.
While the sauce finishes, toast the sourdough slices until golden brown and sturdy enough to hold the weight of the sauce.
Place toast on warm plates. Ladle the creamy tomato mixture generously over the bread. Serve immediately.
Chef's Notes
- The cinnamon stick provides a subtle, warming aromatic backdrop that enhances the natural sweetness of the tomatoes without making the dish taste like a dessert.
- Use high-quality canned tomatoes (like San Marzano D.O.P.) as they have a lower acidity and higher natural sweetness, which is crucial for this minimal ingredient list.
- If your tomatoes taste very acidic, a pinch of sugar (1-2g) added with the salt can balance the flavor profile significantly.
Storage
Refrigerator: 3 days — Store sauce separate from toast. Reheat gently to avoid splitting.
Reheating: Reheat gently on the stovetop over low heat.
