Summer is starting to wind down. Whether you have an abundance of tomatoes or your plants have slowed along with the rest of your garden, this end-of-the-season treat is easy to make and perfect for your next barbecue or dinner appetizer. Recipe directions and list of ingredients are below the how-to video.
- 20 Roma Tomatoes (ripe)
- 4-5 tablespoons olive oil
- 2 cloves garlic (chopped)
- ½ teaspoon salt
- 1 teaspoon oregano
- 4 or 5 sprigs fresh Italian parsley (chopped)
- 3-5 fresh basil leaves (chopped)
- Pinch or two hot pepper flakes (optional)
Pre-heat your oven to 400º. While the oven heats up, cut tomatoes in half lengthwise and place on lightly greased baking sheet. Bake on middle rack for 20 minutes.
Lower heat to 300º and continue to bake another 1 to 1.5 hours. If tomatoes are not dried, reduce temperature to 200º and bake until dried.
Remove from oven and toss dried tomatoes with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, and basil. Add pepper flakes if desired.