OVEN ROASTED TOMATOES

By bjnelson55

This is a great basic to always have on hand! Instead of spending money on expensive, oil-packed sun-dried tomatoes, make your own.

Make large batches when tomatoes are in season, then freeze them for use during winter. Serve them in a sauce over whole wheat pasta, on a sandwich or in a green salad.

They're quite versatile and affordable.

The entire recipe costs about $4, which means each serving is about 32 cents. If you use tomatoes from your own garden, this recipe is even cheaper.

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

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.)
1/4 cup per serving.

Number of Servings: 12