Parmesan cheese (optional)
Cut the tomatoes into 1/4 to 1/2 inch pieces and place in a bowl.
Mince the garlic.
To prep the basil, stack the leaves,
Add the salt and toss to coat.
Pour the mixture onto parchment paper on a cookie sheet.
Bake at 350 degrees for 30-45 minutes. You will be tempted to take it out early when you start to smell that wonderful
Speaking of liquid, you should have a little "puddle" of liquid beneath the finished tomatoes; give them a stir and do not discard any excess!
I served mine over spiralized zucchini that I'd heated up for one minute (just to take the chill out). (I prefer my vegetables al dente; the little crunch gives it character, if you ask me.) Top with a little grated Parmesan cheese if desired.
I'll have you know that I was the envy of all of my friends who were eating lunch at the same time with me; the aroma was absolutely wonderful, and it was very satisfying! This recipe makes enough for two generous servings.
I made it for dinner on Saturday night.
"I'm not even disappointed that it's not pasta!"
"This is the best healthy food I've ever eaten in my life!"
Mr.4444 keeps singing the praises of this meal.
I hope you like it, too.
P.S. Wondering if you can use balsamic vinegar that isn't aged? I have no idea; if you try it, let me know!