Recipe courtesy of Ken Rivard
and
Jody Adams
Slow Braised Tomatoes
- Yield: Makes 4 to 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 349
Ingredients
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
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.