But you wouldn’t be getting nicely baked and blackened cherry tomatoes in that case would you ? The clue is in the name of the dish (Fish and Tomato Bake) , it’s not a stew we’re cooking here.
See the NYT description on the post of yours.
Invest in a “Dutch oven” which is another term for a saucepan with a lid.
How do you broil the tomatoes in a Dutch oven , of which there is absolutely no mention in the article I might add ?
Mrs ROTW bought a big beef tenderloin, so I am going to use my amateur butcher skills to trim it and see what’s what. We will definitely get a few lovely filet mignons from it, and then at the thinner end some nice smaller pieces for meals like a stroganoff or something. Then any odds and ends, or slightly more fatty parts, might go into a nice stew.
We started doing this not so long ago, as it is great quality for about half the price when you add up what you get out of it.
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Morrisey may have a point about meat being murder. But he overlooks another important point. It is so tasty, too!
Edit
No offence intended for any vegetarians or vegans on here.
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Whats the definition of broil ?
It’s little different from frying the tomatoes and the. Keeping the lid on.
It’s completely different as far as this recipe is concerned. You fry the tomatoes and keep the lid on and you’ll end up with a fish stew. This goes under the broiler to blacken and caramelise the cherry tomatoes which remain whole but impart a much more subtle and complex flavour to the sauce.
Generally means to grill in the UK. I.e. direct heat from above.
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As I’ve always understood it a Dutch Oven is something like the Le Creuset ones. Big, heavy iron pots which can have lids and can be used on the stove top or in the oven.
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and again , people complicate recipes too much
Yup , I’ve got one mate … and it would be totally useless for this dish.
I’m with @peterroberts - it’s a very different process.
Just to clarify my comment above. To Broil in a US recipe means to Grill in a UK recipe which is different to Grill in a US recipe 
To Broil (US) / Grill (UK) you put under direct heat. A grilled tomato is going to be very different to a tomato done in a pan with the lid on. It’s not a complication, it’s a different process which will give you a different flavour profile.
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I was thinking one of the shallower ones could be put under the grill and in an oven for baking - but I only glanced through the recipe. It didn’t look like you needed more than one pan.
By using an oven and one dish , lol.
And this from the guy who posted the most convoluted recipe for a biryani that I’ve ever seen. 
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Its a biryani. Can’t beat tradition
That’s exactly what I used.
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Steak update. First things first, I still have all my fingers, and no cuts.
We got 8 filet mignon’s off it, 1.5-2 inches thick. Perfect to cook easily in a heavy cast iron pan. I’m a dab hand at cooking steak, made up with that.
We also got a lot of steak strips that will be perfect for nice dishes like stroganoff or something.
Then with the more fatty parts, we have some nice stewing steak.
I feel ahead of the game, as even though the piece of meat was pricey to begin with, it all comes out around half the price than if we bought all that separately.
Mind you, I’m a little concerned. I was pretty good with that knife, and I just started watching Dexter on Netflix 
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Tonight’s effort. A vegan jalfrezzi.
Wrong rice though so shoot Asda deliveries.
Tried also to make some pesarattu. Failed miserably on thst front but i’ve always struggled a bit with flatbreads.
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You’re in for it now.
@Sithbare is going to be all over this.
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