Slow Braised Tomatoes

Makes 4 to 5 cups
  • 1/4 cup extra virgin olive oil, plus approximately 1/2 cup for roasting
  • 1 large white onion, cut into 1/2-inch dice
  • 6 garlic cloves, smashed
  • 24 ripe plum tomatoes or 48 ripe cherry tomatoes
  • 18 basil leaves
  • 1/8 teaspoon hot red pepper flakes
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 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.

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