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Vesuvius Tomatoes

3 tablespoons olive oil, divided
1 medium onion, finely chopped
6 ripe plum tomatoes, seeded and halved lengthwise
1 clove garlic, minced
2 teaspoons dried basil
12 teaspoon salt
14 teaspoon sugar
18 teaspoon crushed dried red pepper (or to taste)


Preheat oven to 250 degrees F. Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes. Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper. Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.

Source: www.food.com