Slow-Braised Tomatoes

• 1 medium white onion, choppedonion
• 3 garlic cloves, smashedgarlic
• 3/4 cup plus 2 tablespoons extra-virgin olive oiloil
• 9 fresh basil leavesbasil
• 1/8 teaspoon dried hot red pepper flakesred-pepper-flakes
• 12 plum tomatoes (2 pounds), halved lengthwiseplum
• 1 teaspoon sugarsugar
• 1/2 teaspoon kosher saltsalt

1. 01Preheat oven to 250°F.
2. 02Cook 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.
3. 03Toss 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.

Sign in and stock your pantry to see what you have for this recipe.