“These will keep for 3 weeks in refrigerator. That is plenty of time to give a jar to friends or place a few on pizza, cheese sandwiches, or grilled chicken.”
1hr 10mins
4 cups

Ingredients Nutrition


  1. Preheat oven to 350 with rack in middle of oven.
  2. Rinse the tomatoes and pat them dry with paper towels.
  3. Cover a large baking sheet with parchment paper.
  4. Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching. Sprinkle salt over and 1/4 cup of olive oil.
  5. Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.
  6. Cool completely for an hour.
  7. Place cooled tomatoes in large bowl and toss with the basil.
  8. Transfer to a large 2 quart glass jar or 2-1 quart jars. Pour enough oil to completely cover the tomatoes. Secure lid and refrigerate up to 3 weeks.

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