The leftover braising oil is extremely flavorful. You can toss it with pasta or use it in dressings.
This recipe is an accompaniment forMonkfish and Clam Bourride.
Ingredients
Makes about 3 cups
Step 1
Preheat oven to 250°F.
Step 2
Cook onion and garlic in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Remove from heat and stir in basil and red pepper flakes.
Step 3
Toss tomatoes with sugar and salt in a bowl. Arrange tomatoes, cut sides down, in a roasting or baking pan (13- by 9-inch). Spoon onion mixture over tomatoes and add enough of remaining 3/4 cup olive oil to reach halfway up tomatoes. Braise in middle of oven, stirring gently halfway through cooking, until tomatoes are very tender but not falling apart, 2 1/2 to 3 hours.
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Reviews (6)
Back to TopI am puzzled by the rave reviews. I followed the recipe, and I used wonderful, ripe home-grown organic tomatoes, but feel the results are similar to canned stewed tomatoes; maybe good quality stewed tomatoes, but pretty dull.
bbennett1750
Boulder, CO
9/23/2014
followed recipe precisely and this was just delicious. Served it as a side with pork chops. Have some left over and am going to toss it with pasta.
kchick1
1/12/2013
I would give this 5 forks if I could! It is simply delicious. I followed it precisely, and have used it as a toss with hot pasta, a topping for quick pizza, or as a brushetta. I made it a 2nd time and froze in individual containers so that my excess summer tomatoes can be thawed whenever I want to savor them until their return next year! Highly recommend.Used whatever tomotoes I had, including cherries. Yummy!
katpages1
Thornton, PA
10/9/2009
I was looking for a recipe to make use of some tomatoes that were just getting past their prime. This was the perfect solution. The smell of tomatoes and basil cooking slowly in the oven is irreplaceable and the resulting dish was delicious. We served the tomatoes with some grilled sausages over polenta. I agree with the previous reviewer that the leftover oil is too flavorless for pasta sauce itself, but it was awesome on bread and I'll probably be using it for other dishes. Maybe to saute some squash...
Anonymous
Philadelphia, PA
8/9/2009
Really delicious - I made this as a side dish with a simple baked halibut and nice crusty bread for a simple and healthy meal. I also cheated on the time by baking for only 1.5 hours at 275F and only about 1/4inch deep olive oil.
Anonymous
Boston, MA
6/10/2006
Wow...a bit of work, but really good. Creative and showy. Delicious tasting. I tried using the left over oil on pasta; which didn't have enough flavor. The leftover oil was delicious as a dip for bread.
Nancy
Los Altos, CA
2/5/2003