My Aunt Debi made these one Thanksgiving and Ali and I ended up taking them home. We loved them so much we tried to recreate them ourselves (hope we came close!)
Ingredients
12 Plum tomatoes, halved lengthwise
½ tsp Dried basil
¼ tsp Dried oregano
1 t Fennel seed
½ tsp Garlic powder
1 tsp Salt
EVOO
½ tsp Fresh cracked pepper
Directions
Preheat oven to 375. Lightly toast the fennel seeds in a small sauté pan for 2 - 3 min. Combine all ingredients (except tomatoes and oil) in a mortar and pestle and grind the mix (you could also pulse in a spice grinder). Lightly grease a rimmed baking sheet with the oil and place the tomatoes, cut side up, on the baking sheet.
Sprinkle with the dried mixture and roast until the tomatoes are tender and shriveled, about 1 hour 15 minutes. Cool the tomatoes to room temperature and serve immediately, or refrigerate in an airtight container for up to 5 days.
