Oven Roasted Garden Tomatoes

1. 1

   Preheat oven to 350 with rack in middle of oven.

2. 2

   Rinse the tomatoes and pat them dry with paper towels.

3. 3

   Cover a large baking sheet with parchment paper.

4. 4

   Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching.

5. 5

   Sprinkle salt over and 1/4 cup of olive oil.

6. 6

   Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.

7. 7

   Cool completely for an hour.

8. 8

   Place cooled tomatoes in large bowl and toss with the basil.

9. 9

   Transfer to a large 2 quart glass jar or 2-1 quart jars.

10. 10

    Pour enough oil to completely cover the tomatoes.

11. 11

    Secure lid and refrigerate up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.