Summer: tomato season.
I love tomatoes when they are very ripe, just seasoned with some leaves of basil, salt and good olive oil… mmmmhhhh I could eat them every single day 🙂
But baked this way, they are delicious as well. Something between sun-dried and a preserve, so that we can keep for some days in the fridge to add to a salad or toast…
Salt, oregano, garlic powder
Extra virgin olive oil
Pre-heat the oven at 180 degrees.
Cut the cherry tomatoes in halves and put them on an oven tray.
Sprinkle with salt, garlic powder, oregano and a drizzle of olive oil.
Mix it well, and put it in the oven for 40-45 minutes.
Turn off the oven and let them sit still for 30 minutes more.
You can eat them at room-temperature or keep them for some days in the fridge in a glass jar.