Vesuvius Tomatoes

Vesuvius Tomatoes Recipe

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Jeannie Burke


From Women of Taste Cookbook, Chef Judy Adams


★★★★★ 1 vote

3 Hr


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

How to Make Vesuvius Tomatoes


  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.

Printable Recipe Card

About Vesuvius Tomatoes

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

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