"Load up on Roma tomatoes when they're in season, then dry them in the oven to intensify their flavor and savor them all year round...."
INGREDIENTS
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3 pounds plum (Roma) tomatoes
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2 tablespoons extra virgin olive oil
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3 cloves garlic, minced
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1 t basil, dried
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2 t Chef Meg's Italian Seasoning
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1/2 t black pepper, cracked