*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My mom makes these all summer long, so good! she doesn't use garlic, just cherry tomatoes cut in 1/2, or slices of roma's; they get brown & carmalized, like sun dried tomatoes. so great as an appetizer or in pasta, thank you!
I usually make these over the campfire. I enclose them in a foil pouch with a small hole on top for the steam to escape. Quick and easy with little clean up. I usally use butter instead of olive oil and toss in some seasonings savory basil oregano etc.
Absolutely the best way to cook up the summer garden bounty....experiment and use flavored oil, and as some have suggested herbs. Cool tomatoes and bag in a zip bag, freeze, and enjoy in the dead of winter....yummmm make into pasta sauce etc. Doesnt get any better.
have been making them like this for awhile now. i just throw them on a cookie sheet...drizzle w/ EVOO and sprinkle course sea salt (not alot) and roast for about 20 minutes. they are so delicious...even good the next day in a salad.
All our tomatoes mostly Roma and grape came in the last few weeks of the fall. This became our favorite dish to use them up. I sometimes toss sliced zucchini or broccoli florets in too. So simple and delicious.
This was another experience for me of a great recipe being born out of necessity - in this case a need to use some grape tomatoes on the verge of being on their last legs! These are great as written but I couldn't resist adding a variety of fresh minced herbs from my garden - just a small amount. This was a fresh different and welcome addition to our dinner plates.