Ingredients

The following ingredients have 4 Servings
  • 4 pounds tomatoes (washed)
  • 1 tablespoon olive oil
  • Basil leaves (chopped if large)
  • Salt and pepper to taste

Instruction

  • Preheat the oven to 250° F.
  • If the tomatoes are small (e.g. grape, cherry, Roma), cut them in half. If they are larger, cut them in quarters. And, if they’re grande heirloom tomatoes, cut them in sixths.
  • Place the cut tomatoes in a large bowl, and drizzle with olive oil. sprinkle basil, salt, and pepper over, and gently toss to coat. Place the tomatoes cut side up in one layer on a foil lined rimmed baking dish. (You may need more than one baking dish.)
  • Roast the tomatoes until they are dry. The small ones will take 2 or 3 hours, while the large ones will take 5 or more hours. Refrigerate and use within 3 days, or freeze for up to 6 months.