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Roasted Roma tomatoes
I thought I’d try to come up with something to enhance the rocks from the store. If you have a bit of time this is actually pretty tasty.- 10 large Roma tomatoes, about 2 lbs.
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced basil
- About a tablespoon extra virgin olive oil
- Sea salt and fresh-cracked black pepper, to taste
Wash the tomatoes well to remove the waxy coating, trim off the ends, and cut in half lengthwise. Place in a food dehydrator overnight (about 14-15 hours) to reduce weight by half. (Sans dehydrator you can just roast them but cooking time will be much longer.)
Preheat oven to 250 degrees. Place on a rack on a baking sheet and sprinkle each with a bit of the garlic & basil. Drizzle with olive oil and season to taste with salt & pepper. Bake until reduced by about half again, about three hours for those started in the dehydrator. Serves 4-6 as an appetizer.
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