Slow Braised Tomatoes

Directions

1. 1
   Preheat oven to 250 degrees F.
2. 2
   Heat 1/4 cup olive oil in a large saute pan over medium heat.
3. 3
   Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
4. 4
   Remove from the heat, add the basil leaves and red pepper flakes, and stir well.
5. 5
   If using plum tomatoes, cut them lengthwise in half.
6. 6
   Toss the tomatoes with the sugar and salt.
7. 7
   Place the tomatoes cut side down in a roasting pan that will hold them in a single layer.
8. 8
   (If you don't have a pan large enough, use an additional roasting pan and more olive oil.)
9. 9
   Spoon the onion mixture over the potatoes.
10. 10
    Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.
11. 11
    Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes).
12. 12
    Stir once, gently, during the roasting.
13. 13
    Let cool; then refrigerate, covered, in their oil.