I posted this recipe last year (or the year before?) in the dinner thread. I have been asked to re-post it here so it is easier to find. I'm glad so many people like it.
Slow Roasted Cherry Tomato Sauce
1/2 cup olive oil, divided 1 large red or yellow onion, diced
6 cloves garlic, minced 18 basil leaves, sliced plus 1/4 c. basil, sliced
1/8 t. red pepper flakes 50 (or more) cherry tomatoes
1 t. salt 2 t. sugar
Preheat oven to 250.
Heat 1/4 c.olive oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender - about 5 minutes. Remove from heat and stir in 18 basil leaves and red pepper flakes.
Place cherry tomatoes in roasting pan large enough to hold tomatoes in a single layer. Sprinkle with sugar and 1 t. salt. Spoon onion mixture over tomatoes and drizzle with remaining 1/4 c. olive oil. Roast tomatoes in preheated oven 3 hours, stirring once. Serve toped with 1/4 cup basil leaves.
(This recipe is wonderful but, I think, overly precise. Exactly 18 basil leaves? 50 tomatoes? I use what amount looks good. I also like it with a mix of different colored tomatoes.)
