TOMATOES – SLOW ROASTED

By Coo1

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

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.