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Whole cherry, grape or Roma Grape tomatoes (I used about 4 cups)
4 cloves garlic, minced
2 tablespoons olive oil (more or less as needed to lightly cover tomatoes)
1 teaspoon sugar
1 teaspoon sea salt
freshly ground pepper
8 fresh basil leaves, julienned
Preheat oven to 225 degrees. Wash tomatoes and slice them in half so the cut side will face up during baking. Place them on a baking sheet and spritz or drizzle with olive oil. Sprinkle with sugar, salt, pepper, minced garlic and fresh basil. Bake for 4 hours or until shriveled but not dry. Store leftovers in the refrigerator. Add them to sandwiches, soups, pizza, pasta or eggs.
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Thanks so much for stopping by! Have a terrific weekend and check back on Monday for Pie No. 30!
Tricia
thecompletecookbook says
Oh my – what wonderful roasted tomatoes! Hope I am patient enought to wait the 4 hours. Thanks for sharing all the wonderful recipe ideas too.<br />:-) Mandy
Tanna at The Brick Street Bungalow says
Oh.my.goodness!!! These looks absolutely divine!! And, all of your suggestions for use… you're killing me on this diet! LOL! I love roasted vegetables. We have been avoiding things that require the oven in the heat, but I gave in and roasted caulifower the other night and just moaned with every bite. LOL! I'll be trying these tomatoes (without the sugar for now). Thank you and
Barefeet In The Kitchen says
Tricia, your tomatoes are gorgeous! Seriously, I don't have a single tomato plant that looks that beautiful. I love how healthy and happy yours look. Of course, if a heat index of a zillion degrees is required, I'll just go ahead and watch mine wilt in this very dry heat!