SLOW-BRAISED TOMATOES

Slow-Braised Tomatoes image

Provided by Jody Adams

Yield Makes about 3 cups

Number Of Ingredients 8

1 medium white onion, chopped
3 garlic cloves, smashed
3/4 cup plus 2 tablespoons extra-virgin olive oil
9 fresh basil leaves
1/8 teaspoon dried hot red pepper flakes
12 plum tomatoes (2 pounds), halved lengthwise
1 teaspoon sugar
1/2 teaspoon kosher salt

Steps:

Preheat oven to 250°F.
Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat and stir in basil and red pepper flakes.
Toss tomatoes with sugar and salt in a bowl. Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours.