Slow Braised Tomatoes

1. 1

   Preheat oven to 250 degrees F.

2. 2

   Heat 1/4 cup olive oil in a large saute pan over medium heat.

3. 3

   Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.

4. 4

   Remove from the heat, add the basil leaves and red pepper flakes, and stir well.

5. 5

   If using plum tomatoes, cut them lengthwise in half.

6. 6

   Toss the tomatoes with the sugar and salt.

7. 7

   Place the tomatoes cut side down in a roasting pan that will hold them in a single layer.

8. 8

   (If you don't have a pan large enough, use an additional roasting pan and more olive oil.)

9. 9

   Spoon the onion mixture over the potatoes.

10. 10

    Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.

11. 11

    Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes).

12. 12

    Stir once, gently, during the roasting.

13. 13

    Let cool; then refrigerate, covered, in their oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.