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.
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INGREDIENTS
Nutrition- 3
- 1
- 6
- 1
- 2teaspoons dried basil
- 1⁄2teaspoon salt
- 1⁄4teaspoon sugar
- 1⁄8teaspoon crushed dried red pepper (or to taste)
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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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