Ingredients:
1 pint grape tomatoes ( I like to use both red and yellow tomatoes, you can also use cherry tomatoes)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt or 1 teaspoon sea salt
freshly ground black pepper
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
Directions:
Heat oven to 250-275.
Toss all ingredients in bowl, stirring to coat.
Line baking sheet with parchment or foil.
Spread tomatoes in single layer on baking sheet.
Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.
Servings: 2-3
Time preparation: 5 min.
Time total: 65 min.