Vesuviustomatoes Recipes

VESUVIUS TOMATOES

Steps:

• Preheat oven to 250 degrees F.
• Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes.
• Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper.
• Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Steps:

• To prepare the clams:
• Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
• To prepare the tomatoes:
• Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.

VESUVIUS TOMATOES

Steps:

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