Yield: 100 tomatoes
|6 pints||Firm cherry tomatoes, halved|
1. Preheat oven to 300F. Line 2 heavy baking sheets with parchment paper. Spread the halved cherry tomatoes on the parchment-lined baking sheet, cut sides up. In a small bowl, combine the basil, sugar, salt and pepper and sprinkle evenly over the cherry tomatoes.
2. Put the tomatoes in the oven and immediately reduce the temperature to 250F. Bake for about 3 hours or until the tomatoes are dried and chewy, but still slightly moist. Let cool. Can be refrigerated for up to 1 week; layer them in an airtight container.
Serve chilled or at room temperature.
Note: Blend with dilled lime cream cheese to make a tasty dip.
Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995
Submitted By DIANE LAZARUS On 06-08-95