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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 482 kcal
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 35 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 1158 mg
- Saturated Fat
- 21 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 100 mg
- Potassium
- 548 mg
- Calcium
- 81 mg
- Iron
- 0.8 mg
- Magnesium
- 28 mg
- Phosphorus
- 88 mg
- Zinc
- 0.5 mg
- Vitamin A
- 350 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 37 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Sauce curdles or looks grainy
Cause: Heat was too high after adding cream, or tomatoes were too acidic
Fix: Remove from heat immediately and whisk in a tablespoon of cold liquid cream to re-emulsify
Prevention: Lower heat before adding cream; ensure cream is not fridge-cold
Cultural Context
This dish is a nod to old-school American culinary heritage, specifically recalling the style of James Beard, who championed the simple elegance of tomatoes stewed in cream. It transforms pantry staples into a meal that feels both rustic and refined.
