- Makes 1 cup.
- 8 plum tomatoes, cut in half
- 1 Tablespoon fresh thyme, chopped
- 3 garlic cloves, chopped fine
- 1 Tablespoon fresh parsley, chopped
- 1 Tablespoon fresh rosemary, chopped
- 3 Tablespoons olive oil
- Salt and freshly ground pepper
Preheat oven to 250°. Toss tomatoes in remaining ingredients and place on oiled cookie sheet, cut side up. Slowly roast in oven about 2-1/2 hours until tomatoes have reduced in size by half. This is delicious spread on bruschetta bread slices.