Cherry Tomato Poppers

1. 1

   Cut cherry tomatoes in half. Mix minced garlic, oregano, parsley, salt and pepper and oil in a large mixing bowl. Add cut tomatoes and mix gently with clean hands to coat tomato halves. Place on cookie baking sheet with the cut side up. Bake in low temperature oven, 175u00b0 to 195u00b0, for 2 to 4 hours. Be careful, they can dehydrate too far. After the first 1.5 hours of cooking, check every 30 minutes for desired consistency. Serve warm on toast points, crackers or crispy French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.