Vesuvius Tomatoes Recipe
- 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
- 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.
