These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 cups finely chopped onions
12 large ripe plum tomatoes, halved lengthwise
3 large garlic cloves, peeled, bruised
12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon dried crushed red pepper
Preparation
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
