It's tomato season! They are ripe, sweet and so delicious this time of year, and sometimes we get so many we have to find new ways to use them. I absolutely love this delicious recipe I found in Bon Appetite Magazine. Whenever I find recipes, I add a little personal touch to make it my own!
And the smell is like heaven! Sweet garlicky, tomato-basil-rosemary goodness that will make your tummy growl!
Use this on crostini as a Bruschetta, pasta or for a rich, delicious sauce. Easy and yummy!
Ingredients:
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1 head of garlic, cloves separated
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4 sprigs rosemary
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Chopped, fresh Basil
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1 cup olive oil
- About 1 pound of cherry tomatoes, plum tomatoes, or really, any tomatoes, but in half.
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1 tsp. kosher salt
Directions:
Preheat oven to 300°. Toss tomatoes, garlic, rosemary sprigs, and basil, olive oil, and salt in a large baking dish.
Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then discard stems of Rosemary.