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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:
2hrs 20mins
Serves:
Units:

ingredients

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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  1. Yogi8
    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.
    Reply
  2. EdsGirlAngie
    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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