Oven Roasted Garden Tomatoes

Directions

1. 1
   Preheat oven to 350 with rack in middle of oven.
2. 2
   Rinse the tomatoes and pat them dry with paper towels.
3. 3
   Cover a large baking sheet with parchment paper.
4. 4
   Cut tomatoes in half lengthwise and arrange them on the sheet, cut side up, so they are nearly touching.
5. 5
   Sprinkle salt over and 1/4 cup of olive oil.
6. 6
   Roast the tomatoes until they shink but still tender and juices are evaporated, about an hour.
7. 7
   Cool completely for an hour.
8. 8
   Place cooled tomatoes in large bowl and toss with the basil.
9. 9
   Transfer to a large 2 quart glass jar or 2-1 quart jars.
10. 10
    Pour enough oil to completely cover the tomatoes.
11. 11
    Secure lid and refrigerate up to 3 weeks.