Steakhouse Stewed Tomatoes

with AppHarvest Beefsteak Concassed Tomatoes

Prep: 60 mins Total: 60 mins Serves: 2
Chef Dylan Jones

Chef Dylan Jones has long been an advocate for local farming and social responsibility. After working as Chef De Cuisine in Jeff Ruby’s Cincinnati, he moved into his current role as Executive Chef when the Lexington restaurant opened.

Jeff Ruby’s Steakhouse – Lexington

“This is a great dish to highlight beefsteak tomatoes. The sweet acidity of the tomatoes plays well with fresh herbs and brown sugar.”


  • 1 tbsp butter
  • 1 large yellow onion, finely diced
  • 1 head garlic, peeled and minced
  • 6 large AppHarvest beefsteak concassed tomatoes, peeled, cored and seeded
  • 1 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp fresh thyme, plus extra for garnish
  • 2 oz challah bread, diced and toasted


Step 1

Heat a sauté pan at medium heat with 1 tbsp butter. Add onions and garlic and cook until soft. Add tomatoes. Turn heat to simmer and slowly stew tomatoes for 45 minutes.

Step 2

Add seasoning, herbs, and challah. Stir until incorporated and cook an additional 5 minutes. Garnish with more fresh herbs and serve.