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1. Preheat oven to 300 degrees F. Place tomatoes in an even layer in 3-quart baking dish. Drizzle with olive oil, then sprinkle with basil, salt, and pepper. Bake, uncovered, for 1-1/2 to 2 hours or until tomatoes are slightly dried and soft. Cool about 15 minutes.
2. To serve, transfer tomatoes to serving platter. Add Green Onion Chicken, lemon wedges, and fresh basil. Makes 4 to 6 servings.
1. Skin chicken legs, if desired. In plastic bag set in shallow dish place chicken, onions, and olive oil. Sprinkle with salt and black pepper. Turn chicken to coat in green onions. Cover and refrigerate at least 8 hours. For charcoal grill, arrange medium-hot coals around drip pan. test for medium heat above pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill 30 minutes. Turn then grill 25 to 30 minutes more or until chicken is no longer pink (180 degrees F). (For gas grill, preheat grill. Reduce heat to medium; adjust for indirect cooking. Grill as above.) Makes 4 to 6 servings.