Saturday, September 25, 2010
Beautiful Sun Sugar and Sun Gold tomatoes out of our garden made this wonderful dish. I also added some fragrant Basil from the garden as well. Serve this over small sliced toasted baguette with a "schmear" of cream cheese or better yet, Goat cheese! The original recipe comes from Better Homes and Gardens and calls for mint instead of basil.
SLOW BAKED TOMATOES WITH GARLIC AND BASIL
1-1/2 lb cherry or grape tomatoes
1/4 to 1/2 cup extra virgin olive oil
7 cloves garlic, peeled, split lengthwise
1 Tbsp chopped fresh basil
1 to 2 tsp salt
1 tsp pepper
Preheat oven to 325 degrees F. Wash and drain tomatoes. Pat dry.
In 2 quart baking dish place tomatoes in single layer. Pour EVOO so they are coated and there is a thin layer of oil on bottom of dish. Toss in garlic, salt and pepper.
Bake, uncovered, for 45 to 60 minutes or until skins split and soften but tomatoes retain their shape.
Serve, hot, warm or at room temp. Spoon or mash over slices of toasted bread and serve with goat cheese.
Notes: After they cooled I added the fresh basil and I also chopped the garlic small. DELISH!