Roasted Balsamic Tomatoes

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Roasted Balsamic Tomatoes

 

 

2 lbs (900 g) roma tomatoes

1/4 cup balsamic vinegar

1 teaspoon fresh ground black pepper

1 teaspoon salt substitute

1/4 cup fresh basil, chopped

1 tablespoon (3 tsp) finely chopped garlic

1/4 cup olive oil

 

 

1. Core the tomatoes and cut them in half horizontally.

 

2. Place the tomato halves into a mixing bowl.

 

3. Mix the remaining ingredients together and pour over the top of the

tomatoes and mix thoroughly.

 

4. Marinate for at least 6 hours in the refrigerator.

 

5. Remove from the refrigerator and place the tomatoes cut side up

onto a paper-lined baking sheet.

 

6. Place the tomato tray into a 150 F (65 C) pre-heated oven and allow

them to slow roast for 6 1/2 to 7 hours.

 

7. Remove from the oven and allow to cool.

 

 

Serves 6.