Prep 10 mins
Cook 30 mins
Another Donna Hay classic recipe perfect for fall when there is an abundance of fresh vine ripened tomatoes!
- 6 roma tomatoes
- 250 g cherry tomatoes
- 4 slices bacon
- 1 cup basil leaves
- salt and pepper
- 2 garlic cloves
- olive oil
- Preheat oven to 180°C
- Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
- Drizzle lightly with olive oil.
- Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.
I have tons of fresh garden tomatoes so I selected this recipe for *PAC Autumn 2008*. The tomatoes were a combination of red and yellow tomatoes which were seeded and cut in fourths. The bacon was cut in thin strips. I did use more garlic because I am a real garlic lover. Made a nice side dish served with recipe #255531.