Dehydrating the tomatoes is the key to
huge flavor in this great appetizer.
Think sophisticated pizza and with only 7 ingredients it couldn’t be
easier. Make the day before since you
need about 6 hours in an oven to do these right. Just reheat or serve at room
temperature. Also goes great in a salad
or on your favorite sandwich to “kick it up a notch!”
Makes 2
dozen
Good quality Olive oil
10 ripe Roma tomatoes,
tips removed and cut in halve vertically
8-10 cloves of garlic,
minced fine
1 cup fresh basil leaves,
finely chopped
1 French baguette
Sea Salt and fresh ground
black pepper
¼ cup grated fresh
Parmesan cheese
Preheat oven
to 225 F.
In a large
mixing bowl combine tomatoes, garlic, and basil. Coat tomatoes liberally with olive oil. Add salt and pepper to taste.
Prepare a
large baking sheet with parchment paper.
Arrange tomatoes, cut side down, on paper. Spoon the remaining garlic mixture on top of
each. Place tray into the oven and roast
tomatoes for 5 to 6 hours or until they have shrunk in size by about 75%. Remove tray from oven and let tomatoes
cool. This step can be done up to 3 days
before. Just make sure to cover and
refrigerate.
Preheat
broiler and position top shelf at highest position (closest to burner). Slice baguette into 24, ½” slices and brush
with olive oil. Arrange on a baking sheet
and place one tomato (you may have to slice tomatoes if too large for bread. I
like to gently press them into the bread with the back of a fork). Top with cheese and place tray under hot
broiler until cheese has turned golden brown and bubbly, about 2-3
minutes. Serve and Enjoy!
