Recipes Stewed Tomatoes with Ginger 5.0 (1) 1 Review Delicious, Quick Side Dishes By Patrick O'Connell Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 3 large garlic cloves, smashed One 2-inch piece of fresh ginger, peeled and smashed 2 rosemary sprigs 2 thyme sprigs 1/2 cup olive oil 1 large sweet onion, thinly sliced 6 pounds ripe plum tomatoes—peeled, halved lengthwise and seeded Salt and freshly ground pepper 1/2 tablespoon cornstarch 2 tablespoons water 1/2 teaspoon celery seeds Directions Wrap the garlic, ginger, rosemary and thyme in cheesecloth and tie in a bundle. Heat the olive oil in a large casserole. Add the onion and cook over moderately low heat until softened, about 10 minutes. Add the tomatoes and herb bundle, season with salt and pepper and cook over low heat until the tomato juices have reduced by one-fourth, about 20 minutes. Mix the cornstarch with the water, add to the tomatoes and simmer until slightly thickened, about 8 minutes. Add the celery seeds and season with salt and pepper. Remove the herb bundle and serve. Make Ahead The stewed tomatoes can be refrigerated for up to 2 days. Serve With Flank Steak with Garlic and Ginger. Rate it Print