Name: Vesuvius Tomatoes
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6 serving(s)
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)

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Recipe by EdsGirlAngie

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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:: 2hrs 20mins
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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

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.

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RECIPE MADE WITH LOVE BY

@EdsGirlAngie

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@EdsGirlAngie

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"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."

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review by Yogi8

4/14/2004

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.

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creation by EdsGirlAngie

2/22/2004

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.