Recipe courtesy of Jody Adams
Yield:
Makes 4 to 5 cups
Level:
None

Ingredients

Directions

Preheat oven to 250 degrees F.

Heat 1/4 cup olive oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat, add the basil leaves and red pepper flakes, and stir well.

If using plum tomatoes, cut them lengthwise in half. Toss the tomatoes with the sugar and salt.

Place the tomatoes cut side down in a roasting pan that will hold them in a single layer. (If you don't have a pan large enough, use an additional roasting pan and more olive oil.) Spoon the onion mixture over the potatoes. Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.

Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes). Stir once, gently, during the roasting. Let cool; then refrigerate, covered, in their oil.

IDEAS YOU'LL LOVE

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Slow Cooker Pot Roast

Recipe courtesy of Food Network Kitchen

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Slow Roasted Pork Shoulder

Recipe courtesy of Gerry Klaskala

Braised Short Ribs

Recipe courtesy of Ree Drummond

Slow-Cooker Braised Brisket (Machaca)

Recipe courtesy of Marcela Valladolid

Lightened-Up Slow-Cooker Chicken Buffalo Dip

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking