Vesuvius Tomatoes

• 2 tablespoons plus 1/2 cup extra-virgin olive oil
• 2 cups finely chopped onions
• 12 large ripe plum tomatoes, halved lengthwise
• 3 large garlic cloves, peeled, bruised
• 12 fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon dried crushed red pepper

1. Preheat oven to 250F.
2. Heat 2 tablespoons oil in heavy large skillet over medium heat.
3. Add onions and saute until tender, about 8 minutes.
4. Place tomatoes in single layer in large roasting pan.
5. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat.
6. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.

extravirgin olive oil, onions, tomatoes, garlic, basil, salt, sugar, red pepper

Taken from www.epicurious.com/recipes/food/views/vesuvius-tomatoes-2454 (may not work)