Stewed green onions with tomatoes

Ingredients:

• 2 tablespoons unsalted butter, cut into pieces, plus extra for greasing the pan
• 1 can (800 g) of canned whole San Marzano tomatoes, drain the juice into a separate container
• 2 tablespoons firmly packed dark brown sugar
• 4 cloves garlic, thinly sliced
• 2 tsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• A pinch of red pepper flakes
• 6 bunches of green onions

Preparation:

1. Preheat oven to 350°F (175°C) and grease a 9 x 13-inch (22 x 32 cm) baking dish. Mash the tomatoes into the dish with your hands and add 1 cup of the tomatoes' juice. Sprinkle with brown sugar, garlic, parsley, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes.
2. Cut the white and light green parts of the green onions into 2-3 inch pieces and add to the tomato mixture. Coarsely chop about a quarter of the remaining green onions and add to the pan along with 1/4 cup of water.
3. Spread 2 tablespoons of butter on top, cover with foil, and bake until the green onions are soft, 35-40 minutes. Remove the foil, increase the oven temperature to 450°F (230°C), and bake until the sauce has thickened, about 20 minutes more.