I used the rest of my garden tomatoes for chili the other day, and was really bummed that I didn’t freeze or can any for the winter. Darius came home with two ziploc bags full of fresh tomatoes that a patient gave to him. Just because.
Divine intervention? Providence? Almost makes me want to go back to the church. Almost.
My religious beliefs aside, I’m glad I got this second chance to save some summer for the winter.
(I don’t really use measurements for this recipe. I just eyeball it until it looks right.)
You’ll want to use a smallish tomato that isn’t really juicy. Roma tomatoes work great. I used Romas and cherry tomatoes for this batch.
Preheat your oven to 200 degrees, and put parchment paper on a cookie sheet.
Put the garlic and basil in a food processor with some olive oil and a little bit of salt and pepper.
Chop the hell out of it, and dump the whole thing into a big bowl.
Cut each tomato in half and throw it into the bowl with the olive oil, garlic and basil. When they are all cut in half, use your hands to gently stir the tomatoes around until each one is covered.
Place them face up on the cookie sheet. Kind of like this:
That’s it. Now put them into the oven for about 3 hours, depending on the size of your tomatoes. They are done when they look kind of like this: