This is a truly decadent yet unbelievably simple recipe that captures the essence of slow roasted tomatoes together with basil. Serve over warm crusty bread or pasta, chicken or fish. It is also excellent over fresh steamed broccoli or green beans.
8-10 small vine-ripened tomatoes, quartered
6 cloves garlic, sliced
½ cup fresh basil leaves, torn into pieces
2 teaspoons sea salt
1 teaspoon sugar
½ cup Calamata olives, pits removed and halved
¼ cup olive oil
Feta cheese (optional)
Preheat oven to 275°. In a large bowl mix together all ingredients. Place ingredients in a shallow baking dish (oiled) and drizzle with olive oil. Sprinkle with salt and cracked pepper. Roast tomatoes for about 1 hour or until bubbly hot. Crumble feta over hot mixture.