- 2 pints grape tomatoes, cut in half
- Kosher salt
- 1 Tbsp. red wine vinegar
- 1-2 cloves chopped garlic
- 1 Tbsp. capers
- ¼ cup dried basil
- 1 cup olive oil, plus additional to cover tomatoes
Preheat oven to 250. Place tomatoes cut side up on a cookie sheet and sprinkle salt to taste. Bake for approximately 2 hours or until lightly shrunken and lightly browned. Set aside to cool.
Mix the vinegar, garlic, capers, dried basil and olive oil in a quart jar. Add the roasted tomatoes plus additional oil to cover, and gently rotate jar top to bottom, back and forth, until completely mixed. Refrigerate at least overnight. The spread will keep for a long time. Serve over goat cheese or cream cheese on crackers or crostini.