Stewed Tomatoes (2 cans)
into wedges lengthwise.
Thinly slice the
Red Onion (1/2)
. Roughly chop the
Garlic (6 cloves)
Preheat the oven to 300 degrees F (150 degrees C).
Mix red onion, garlic, stewed tomato and
Fresh Rosemary (5 sprigs)
together in a bowl. Dry the mixture by squeezing and pouring off any extra liquid.
Then add the
Extra-Virgin Olive Oil (3 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
Spread the mixture in a single layer in a baking dish, and bake for 2 hours.
Julienne long strips of
while the tomatoes bake.
Toss the zucchini in the pan with the tomatoes when they are done, and serve!