Ingredients

Try this inside an omelet or on top of scrambled eggs. Or over a creamy spoonful of Ricotta. Or on a plate with a silky, melting square of Smoked Mozzarella nestled on top. Spoon over simmered chicken. Use it to dip your Gourmet Cheese Crisps or just eat it out of the bowl with a big ole' spoon.
it Seems like it might take some time, but it is really worth it.
1 pound Cherry or grape tomatoes
5 Roma tomatoes
1 teaspoon Splenda
7 Fresh basil leaves, chopped
3 cloves Garlic (put through a garlic press or finely minced)
1/4 cup Olive oil
Salt
Black Pepper
1/3 cup Shaved Parmesan cheese
Preheat oven to 250 degrees.
Cut cherry or grape tomatoes in half. Lay cut side up in a pie plate - single layer. Squeeze them in to fit! Sprinkle with 2 of the minced cloves of garlic. Sprinkle with salt and black pepper. Roast in oven, uncovered for about 3 hours. Tomatoes will be shriveled and almost dry. If they start to burn, turn oven down to 200. Sprinkle 1 teaspoon Splenda over them the last 45 minutes of roasting. Remove from oven and let cool. Meanwhile, cut Roma tomatoes in quarters and squeeze to remove seeds and then dice them. Add to roasted tomatoes along with remaining clove of garlic, basil, oil and cheese. Toss well. Add salt and pepper to taste.
Makes 8 servings - 1/4 cup each
Per Serving: 102 Cal; 2 g Protein; 8 g Tot Fat; 5 g Carb; 1 g Fiber; 1 g Sugar; 64 mg Sodium

Description

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