Slow-Roasted Tomatoes

• 3/4 cup chopped basil
• 1/4 cup extra-virgin olive oil
• 1/4 cup pitted Nicoise olives, chopped
• 2 teaspoons chopped rosemary
• 8 large plum tomatoes, sliced crosswise 1/3 inch thick
• Salt and freshly ground pepper

1. Preheat the oven to 275.
2. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
3. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper.
4. Spread about 1 teaspoon of the tapenade over each tomato slice.
5. Bake for 1 1/2 hours, until the tomatoes are very tender.
6. Serve hot or warm.

basil, extravirgin olive oil, nicoise olives, rosemary, tomatoes, salt

Taken from www.foodandwine.com/recipes/slow-roasted-tomatoes (may not work)