Vesuvius Tomatoes

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.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

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)

Directions

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.