Yield
~ 1 cup
Ingredients
2 pints grape tomatoes
6 cloves garlic, peeled and thinly sliced
Olive oil
Salt and pepper, to taste
6 cloves garlic, peeled and thinly sliced
Olive oil
Salt and pepper, to taste
Directions
1. Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil.
2. Wash and dry tomatoes, removing any that are bruised or moldy. Have tomatoes and toss with garlic, oil, salt, and pepper.
3. Spread tomatoes in a single layer on baking sheet. Cook at 225 degrees for 2 hours, then stir and cook for another hour or until dry and crispy.
4. Tomatoes can be stored in an airtight container for up to 3 days.
Source: Food52
2. Wash and dry tomatoes, removing any that are bruised or moldy. Have tomatoes and toss with garlic, oil, salt, and pepper.
3. Spread tomatoes in a single layer on baking sheet. Cook at 225 degrees for 2 hours, then stir and cook for another hour or until dry and crispy.
4. Tomatoes can be stored in an airtight container for up to 3 days.
Source: Food52
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