Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition


  1. Preheat oven to 250 degrees F.
  2. Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
  3. 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.
  4. Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.


Most Helpful

These are so good! The tomatoes have such great flavor, and it was pretty easy to throw together and just pop in the oven. I used them on an antipasto platter, and later just mixed them with the leftover olives and marinated artichokes for a great pasta topper (actually, that made a great salad and late night snack too!) I added extra red pepper and omitted the sugar and they were just perfect. Now that they're gone, I miss them and must make more! They're so handy to have around to add to recipes. Looking forward to adding them to a minestrone soup maybe. Thanks EdsGirl, these are going to be made often.

yogi April 14, 2004

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