Preheat oven to 275°. 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 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 c per serving
Makes 12 servings.
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.
Ingredients
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3 pounds plum (Roma) tomatoes
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2 tablespoons extra virgin olive oil
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3 cloves garlic, minced
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1 teaspoon basil, dried
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2 teaspoons Chef Megs Italian Seasoning
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1/2 teaspoon black pepper, cracked
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