VESUVIUS TOMATOES

Vesuvius Tomatoes image

Ths recipe comes from Rialto at The Charles Hotel in Cambridge, Massachusetts. These well-seasoned roasted tomatoes are delicious as a warm salad topper, or chopped up in pasta, or added to soup. The original recipe calls for much more olive oil, but I like it like this.

Provided by EdsGirlAngie

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon crushed dried red pepper (or to taste)

Steps:

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.

*** Explore more Vesuvius Tomatoes Recipes »

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