Slow-Roasted Cherry Tomatoes with Basil
(Adapted from James Peterson’s recipe in Vegetables)
Ingredients:
30 cherry tomatoes, sliced in half
3 Tbs. extra virgin olive oil
3 garlic cloves, minced
2 Tbs. fresh basil, cut into chiffonade
salt
freshly cracked black pepper
Instructions:
Cut the cherry tomatoes in half. Coat a baking dish large enough to hold the tomatoes in a single layer with a thin coating of olive oil. Arrange tomatoes cut side up in the dish. Sprinkle crushed garlic, chiffonade of basil, salt and black pepper over tomatoes. Then, drizzle with remaining olive oil.
Bake at 300 degrees Fahrenheit for 1-1/2 to 2 hours, or until the juice of the tomatoes has evaporated and you’re starting to see caramelization (browning) around the edges of a few of the tomatoes.
