Prep 5 mins
Cook 2 hrs
From a fantastic award winningregional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. I have not tried this one, but it sounds yummy.
- 18 small roma tomatoes
- 3⁄4 cup chopped fresh basil
- 7 garlic cloves, minced
- 1⁄3 cup olive oil
- kosher salt
- Cut tomatoes in half lenghtwise.
- Arrange the tomatoes cut side up in a shallow baking pan. Sprinkle with the basil and garlic; drizzle with the olive oil.
- Bake at 200 degrees for 2 to 2 1/2 hours. The tomatoes are done when shriveled but still moist.
- Cool to room temperature. Season with salt to taste just before serving.
- Note: this is supposed to be a good pizza topping, pasta topping, or as an dition to grilled cheese sandwiches or tossed green salads.
Wonderful taste! I used tomatoes from the farmers market. Fresh basil from my garden. I baked them for 2 1/2 hours. The were served in a salad with grilled pork chops. Thanks gourmetmomma. Made for CameraLess Chefs 07.
This was fabulous! I will tell you that I did not use roma tomatoes but nine San Marzano style tomatoes I got at the fruit market. It took me a little over three hours to get them the way I like them but that could just be my oven. The tomatoes were sweet and salty and oh so good! We were snacking on the left overs and they even better a few hours after coming out of the oven. I agree that these would be good with just about anything! Thanks for posting, this recipe will be a regular at our house!