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Roast Tomatoes

Use your fresh garden tomatoes for this recipe


4  medium sized tomatoes 
sprinkle kosher salt 
sprinkle black pepper 
1 teaspoon fresh garlic, minced 
olive oil 
fresh basil leaves


Roast Tomatoes:
Wash the tomatoes and remove the cores. 
Cut in half along the equator and squeeze out the seeds and juice. 
Lay the tomato halves on a baking sheet with the inside facing up. 
Drizzle with olive oil and sprinkle with salt, pepper and garlic.

Pre-heat the oven to 325-degrees and roast the tomatoes for 20-30 minutes 
baking time will vary depending on the size of the tomatoes. 
When the tomatoes are done, allow them to cool to room temperature. 
After the tomatoes have cooled, pull the loose skin off and cut each half into six pieces.

* you may also place the tomatoes in the hot sun to accomplish this task.
It will take much longer... the finished product will be awesome sun dried tomatoes

* store sun dried or oven roast tomates in olive oil

* see roast tomato bruschetta recipe for more information

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