Vesuvius Tomatoes Recipe

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Vesuvius Tomatoes

Jeannie Burke

By
@JeannieBs

From Women of Taste Cookbook, Chef Judy Adams


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Rating:

Comments:

Serves:

8

Cook:

3 Hr

Method:

Bake

Ingredients

1
large onion, minced
6
garlic cloves, peeled and smashed
24
ripe, plum tomatoes, halved or 48 cherry tomatoes
18
basil leaves
1 tsp
salt
1/4 tsp
red pepper flakes
pinch
of sugar
extra virgin olive oil

Directions Step-By-Step

1
Preheat oven to 250.
2
In a large frying pan, put onions, garlic and add enough olive oil to just cover. Cook over moderate heat until onions are tender. Put tomatoes in a roasting pan large enough to hold them in one layer. Add cooked onions, garlic, basil, salt, red pepper flakes and sugar. Toss well. Add enough oil to come halfway up to the tomatoes. Roast for 3 hours, uncovered, until tomatoes are tender but not falling apart. Stir once during roasting. This can be made 1 -2 days in advance.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American