Cherry Tomato Chips
rec.food.cooking/Kristin Satterlee/1997

This is yet another variation on roasted tomatoes, but it's roasted a bit longer. It's like a cross between a sun-dried tomato and a roasted tomato, and it's incredibly flavorful! Use as a garnish, eat with bread and cheese (luscious!) or just gobble them helplessly as a snack. :) The recipe is from Bharti Kirchner's Bold Vegetarian. She recommends coating them with vinaigrette before cooking, but I like them so much plain I haven't tried it.

Basket (about 3/4 lb) cherry tomatoes
Oil for baking sheet
Vinaigrette (optional)

Cut the cherry tomatoes in half and squeeze out the seeds. Toss gently with vinaigrette, if desired. Lightly oil baking sheet (cover sheet with aluminum foil for easier cleanup). Arrange tomatoes in a single layer on baking sheet, cut sides up. Bake at 450 for 10 minutes; reduce heat to 350 and bake 20 more minutes. Turn off oven (do not open door) and leave tomatoes in 20-30 minutes more. Will keep in refrigerator for a couple of days, but I doubt they'll last that long!