Ingredients
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4
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1/2
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1/2
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-
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-
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-
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-
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Directions
Oven-Roasted Tomatoes,Excellent on Italian sandwiches,I actually made this recipe to look for a way to get rid of some of the excessive moisture in tomatoes that I was using in tomato pie – The first time used fresh tomatoes and some tarragon vinegar – they were fantastic, could not stop eating them, almost did not have enough for the pie. The second time used some rather sad roma tomatoes from the grocery store – I tasted one after the 30 minutes and decied to flip them and roast for another 30 – wow they were so very good – used this method for my own roasted-tomato-pie-434080 but will be using a lot for all sort of recipes.
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Steps
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1
Done
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Preheat Oven to 275. |
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2
Done
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Spread the Sliced Tomatoes on a Small Foil-Lined Baking Sheet (it Is Fine If They Overlap). |
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3
Done
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Season With Salt, Then Drizzle or Spoon Half the Balsamic Vinegar Over the Tomatoes. |
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4
Done
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Bake For 20 Minutes, Then Drizzle the Remaining Vinegar Over the Tomatoes; Cook For 20 More Minutes. |
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5
Done
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Transfer to a Small Bowl. |
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6
Done
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Keep the Tomatoes, Covered, in the Refrigerator For Up to 3 Days. |
