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TOMATOES – SLOW ROASTED

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Ingredients

  • 3/4 CUP Chopped basil
  • 1/4 cup EVOO
  • 1/4 cup pitted Nicoise olives, chopped
  • 2 TSP chopped rosemary
  • 8 large plum tomatoes, sliced crosswise 1/3 inch thick
  • S&P

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 275. In minifood processor, process the basil, olive oil, olives and rosemary to a paste.
2. Arrange tomato slices on a large, rimmed baking sheet and season with S&P. Spread about 1 tsp tapenade over each tomato slice. Bake for 1 1/2 hours, until tomatoes are very tender. Serve hot or warm.

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