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Vesuvius Tomatoes

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“Ths recipe comes from Rialto at The Charles Hotel in Cambridge, Massachusetts. These well-seasoned roasted tomatoes are delicious as a warm salad topper, or chopped up in pasta, or added to soup. The original recipe calls for much more olive oil, but I like it like this.”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250 degrees F.
  2. Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
  3. Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper.
  4. Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.

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