Slow-Roasted Balsamic Tomatoes Recipe

Preparation: Preheat oven to warm (315 F/160 C/Gas 2). Cut one pound (500 g) of egg (Roma) tomatoes in half lengthwise. Put them on a non-stick baking tray and brush lightly with extra virgin olive oil . Sprinkle with salt and drizzle with 2 tablespoons of balsamic vinegar . Roast for 1 hour, basting every 15 minutes with another 2 tablespoons of balsamic vinegar. Yield: 6 to 8 servings Recipe Source: The Essential Pasta Cookbook (Whitecap Books) Reprinted with permission.