Oven Roasted Tomatoes
By ruhroh
This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.
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Ingredients
- 3 pounds plum (Roma) tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 t basil, dried
- 2 t Chef Meg's Italian Seasoning
- 1/2 t black pepper, cracked
Details
Preparation
Step 1
Preheat oven to 275 degrees. Remove the top and bottom of the tomatoes. Slice to remove the seed area. Discard the inner flesh and seeds. Cut the slices into 2 inch strips. Combine all remaining ingredients and toss with the tomatoes. Roast for 1 1/2 hours on a roasting rack. Remove from oven and allow to cool. (If not using a convection oven, the tomatoes will take about 2 hours.)
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