| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| Olive oil | ||
| Salt and pepper | ||
| Tomatoes, preferably plum | ||
| Fresh herbs, optional: | ||
| Thyme rosemary oregano | ||
| =OR=- garlic |
INSTRUCTIONS
PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g