These roasted tomatoes are a great alternative to common sun-dried tomatoes. If you like, serve the roasted tomatoes over polenta, pork, chicken, or duck.
Lycopene count: 21 milligrams per serving.
Cooking Light OCTOBER 2006
Preheat oven to 250°.
Arrange tomato halves in a single layer in a 13 x 9-inch baking dish. Drizzle with oil; sprinkle with herbs, garlic, pepper, and salt. Bake at 250° for 4 hours. Place one dried tomato half on top of each toast round. Garnish each toast round with 1 basil leaf.
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