Roasted tomatoes

  • Time cooking time: 2 hours
  • Yield Makes: 40 halves

Ingredients

    4 pounds ripe plum tomatoes (20 whole)
    4 cloves garlic, minced
    1/4 cup chopped fresh basil
    1/4 cup olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper

Preparation

    Trim stem ends of tomatoes; cut in half lengthwise.
    Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
    Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until tomatoes are softened and shrivelled, and edges begin to darken.

    Tip:
    To make Roasted Tomato Crostini,
    1 french baguette
    4 ounces soft goat cheese Cut French baguette into 20 slices;
    place on baking sheet and broil until toasted.
    Evenly spread with goat cheese; top each with 2 tomato halves and 1 basil leaf.
Notes
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