vesuvius tomatoes

Name: Vesuvius Tomatoes
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1 - large onion, minced; 6 - garlic cloves, peeled and smashed; 24 - ripe, plum tomatoes, halved or 48 cherry tomatoes; 18 - basil leaves; 1 teaspoon(s) salt; 1/4 teaspoon(s) red pepper flakes; pinch - of sugar; - extra virgin olive oil

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23 Pinches

Jeannie Burke

Chicago, IL

Updated on Oct 15, 2011

From Women of Taste Cookbook, Chef Judy Adams

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prep time

cook time 3 Hr

method Bake

yield 8 serving(s)

Ingredients

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

How To Make vesuvius tomatoes

Step 1

Preheat oven to 250.

Step 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.
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