<braised tomatoes>

Slow Braised Tomatoes

Makes 4 to 5 cups

¼ cup extra virgin olive oil, plus approximately another ½ cup for roasting

1 large white onion, cut into ½-inch dice

6 garlic cloves, smashed and peeled

2 pints ripe cherry tomatoes

18 basil leaves

1 teaspoon kosher salt

⅛ teaspoon hot red pepper flakes

2 teaspoons sugar

Preheat oven to 250°.
Heat ¼ cup olive oil in a large sauté pan over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add the basil leaves and hot red pepper flakes and stir well.
Rinse and dry the tomatoes. Toss with a teaspoon of salt and 2 teaspoons sugar.
Place the tomatoes in a roasting pan with sides. The pan should be large enough to hold the tomatoes in a single layer. If they won’t fit, use an additional roasting pan and more olive oil. Spoon the onion mixture over the tomatoes. Add enough additional olive oil to come halfway up the tomatoes, about ½ cup, depending on the size of the pan.
Roast until the tomatoes are tender, but not falling apart, about 3 hours. Stir once, gently, during the roasting.