Made: Bruschetta for lunch!
18 cherry tomatoes, cut in half lengthwise
3 cloves garlic, minced
Fresh or dried basil
Italian dressing (I currently am using a copycat Olive Garden recipe)
Ciabatta or sourdough bread
Shredded parmigiano reggiano cheese
Instructions: Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a bowl, mix your cherry tomatoes with garlic, oil and a generous amount of salt. (Eyeball it -- I used 2 "glugs" of oil for my 18 toms.) Spread on pan and roast for 2 hours.
P.S. Sorry I did not get a picture of the final "presentation" -- I forgot. Blame it on low blood sugar!