Vesuvius Tomatoes Recipe #84723
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.
by EdsGirlAngie
2½ hours | 20 min prep
SERVES 4 -6
- 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)
- 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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5 stars