Roasted Summer Tomatoes | Oregonian Recipes

Ingredients

• About 2 pounds tomatoes, peeled if desired (see notes), cored and halved, quartered or cut into 1-inch cubes (to measure 4 cups)
• 1/2 of a large Walla Walla Sweet onion, peeled and cut into 1-inch chunks (about 1 cup)
• 1/2 cup coarsely chopped fresh basil
• 8 or 10 cloves of garlic, peeled
• About 1/4 cup olive oil
• About 1/2 teaspoon salt
• About 1/4 teaspoon freshly ground black pepper