-
1
Preheat oven to 400u00b0F
-
2
Line a baking sheet wit aluminum foil and spray with cooking spray.
-
3
Cut off tomato stems and place the whole tomatoes (with skin) on baking sheet.
-
4
Roast tomatoes in oven for 30-40 minutes. Riper tomatoes roast more quickly.
-
5
Every 10-15 minutes, use a paper towel to soak off juices that are on the foil, if there is juice.
-
6
We want the tomatoes to roast from their inner juices.
-
7
Meanwhile, lightly spray a 9x13 casserole dish with cooking spray.
-
8
Heat the olive oil in a large skillet. Add butter, allowing it to melt with the oil.
-
9
Stir in the onion and salt.
-
10
Cook, covered over low heat for 30 minutes, stirring often.
-
11
The onions should be soft and golden.
-
12
Remove tomatoes from oven, and allow to cool.
-
13
Reduce oven temperature to 350u00b0F.
-
14
Peel off tomato skins.
-
15
This should be pretty easy after the roasting process.
-
16
Seed and mince tomatoes.
-
17
There should be 1 cup of for this dish.
-
18
Add tomatoes to onions.
-
19
Cook for an additional 15-20 minutes, stirring occasionally.
-
20
Add remaining ingredients except the olives, and stir well.
-
21
Transfer mixture to casserole dish.
-
22
Cover tightly with foil, and bake for about 45 minutes.
-
23
Serve hot, topped with a scattering of the sliced green olives for garnish.
