Place tomatoes cut side up on aluminum foil on a baking sheet with edges. Mix olive oil, garlic, basil, salt and pepper together and spoon over the tops of the tomatoes. Bake at 325° for at least two hours until the tomatoes collapse and turn brown (caramelized) on top. The time is variable depending on the size of the tomatoes. Large tomatoes can take up to four or five hours, but need to be watched so they don't burn. When they are done they will be slightly leathery. You can serve immediately as a side dish or toss with pasta, eggs, etc. Or freeze. Use them like you would sun dried tomatoes.
Cherry tomatoes turnout great, too! And they don't take as long, so you need to keep an eye on them. Perfect size for throwing in with just about anything.
Ingredients
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4 tomatoes cored and cut inch half crossways (medium)
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1/4 cup olive oil
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2 - 4 cloves of fresh minced garlic
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2 tablespoons chopped basil (or rosemary)
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Salt and pepper to taste
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