Ingredients and Weight:
- Beefsteak tomatoes (8), 1 lb
- Olive oil, 1/2 cup
- Garlic (3 cloves), minced, 30g
- Yellow onion (1), diced, 150g
- Red bell pepper (1), diced, 150g
- Chicken broth (4 cups), 1 liter
- Dry white wine (1 cup), 250ml
- Fresh thyme (1/4 cup), 5g
- Fresh rosemary (1/4 cup), 5g
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut tomatoes into 1/2-inch thick slices.
- Heat olive oil in a large skillet over medium heat.
- Add garlic, onion, and bell pepper and sauté until softened, about 5 minutes.
- Pour in chicken broth and white wine. Bring to a simmer and reduce heat to low.
- Add tomatoes, thyme, and rosemary to the skillet.
- Season with salt and pepper to taste.
- Transfer the skillet to the preheated oven and bake for 1 hour, or until the tomatoes are tender and the liquid has reduced.
Nutritional Information:
Per serving (1 tomato chop):
- Calories: 120
- Fat: 5g
- Protein: 10g
- Carbohydrates: 15g
- Fiber: 5g
Dish Characteristics:
- Tender and juicy tomatoes
- Rich and flavorful broth
- Aromatic herbs and spices
- Can be served as an appetizer, side dish, or main course
User Comments:
- "Absolutely delicious! The tomatoes were so tender and the sauce was perfect." - John
- "This dish was easy to make and so flavorful. I served it with grilled chicken and it was a hit." - Mary
- "The perfect dish for a summer evening. The fresh herbs really make it." - Jane
Special Precautions and Tips:
- Use ripe, flavorful tomatoes for the best results.
- Do not overcook the tomatoes, or they will become mushy.
- If you don't have dry white wine, you can substitute vegetable broth.
- You can add other vegetables to the skillet, such as mushrooms, zucchini, or carrots.
