Serves: 5
Total Calories: 154
Place the Sun Oven out to preheat
Cut tomatoes in half and remove seeds. Place in 11- by 7- inch glass baking dish cut side up. Sprinkle garlic into the cavities, season with salt and pepper, drizzle with olive oil. Bake in Sun Oven until tomatoes have shriveled slightly; 1 1/2 to 3 hours depending on cooking chamber temperature.
Save the oil from the roasting pan to use for the pasta sauce. Allow tomatoes to cool enough to handle. Scrape flesh away from the skin with a knife. Discard skins. Coarsely chop the flesh. Combine the reserved olive oil and the tomatoes in a saucepan over a medium-low heat. Simmer, stirring occasionally while the pasta cooks. Stir in basil just before combining the sauce with the pasta. Serve with freshly grated parmesan cheese.
This Sun Roasted Tomatoes recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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