Roasted Tomatoes

One of the tastiest foods I got from the farmer’s market in Berkeley was slow roasted tomatoes. It didn’t look too hard to replicate so we tried it at home. They go great in sandwiches or just by themselves. My mom & I finished this tub in a matter of minutes with some of the leftover bread from Chez Panisse.

1. Cut tomatoes into thick half-inch slices. Rub them with a little salt and roast them in the oven at 350 F.  You might want to put some oil on the bottom of the pan to keep the tomatoes from sticking to the bottom.
2. Chop garlic and basil finely
3. Combine the garlic with the basil in a large bowl and add the tomatoes.
4. Stir in the olive oil and add some pepper. The tomatoes from our grocery stores are picked green and more acidic so we added some sugar too.
5. Let it cool, then refrigerate.

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