4 Reviews

So aromatic and fresh going from refrigerator to baking pan! I had to pass the dish around and everyone (kids too) agreed. Found out my oven only goes down to 170. No problem. Still slow-roasted for 7 hours. Then had a hard time keeping everyone away before I could decide how I wanted to use them. No problem there, either...they're gone. LOL Didn't have salt-sub, so I used 3/4 tsp Kosher salt. Fantastic! Thanks Miller!

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GinnyP March 23, 2003

"Best tomatoes I've ever had," to quote my DH. My modifications--used non-roma tomatoes from my garden. Tossed them in the dressing (sans garlic and basil) and started roasting them immediately. About 3 hours in I drizzled them with the dressing. Great stuff!

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KWB August 10, 2009

OMG! This was the perfect recipe for a batch of romas from our CSA! My husband and I enjoyed this simple recipe so much, with a crop of our home grown basil. I suggested he try them chopped and on crackers with a southwestern non fat dip. He loved it. But you are right, Mille; alone, superb! I can see a lot of possibilities for this. TYVM! kat

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kat753 September 19, 2008

A great way to serve tomatoes. We had them as a side dish with Savory Mushroom Tofu Pie (Savory Mushroom Tofu Pie) and some salads. I used normal tomatoes (fresh from the garden), salt instead of salt substitute, plus I didn't have any fresh basil so had to use dry. Still really tasty.

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bearhouse5 January 25, 2006
Roasted Balsamic Tomatoes