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Balsamic Roasted Tomatoes



Recipe adapted from TheWimpyVegetarian.com

Makes 12 tomato halves (approximately 6 servings)



  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Wash and dry the tomatoes, and slice them in half horizontally. Lay them, face up, on the parchment paper. Drizzle 1/4 C olive oil over them, allowing oil to drizzle onto the parchment paper. Sprinkle with salt, pepper, and dried thyme.
  3. Roast for four hours.
  4. Remove tomatoes from oven. Drizzle the balsamic vinegar over the tomatoes, and allow to cool.
  5. Pack into a container and lay fresh thyme sprigs across them. Pour all of the excess oil from the parchment paper (now essentially a tomato oil) onto the top and add the additional 1 T of olive oil.
  6. Serve immediately or store in refrigerator for up to one month. (These can also be frozen for up to six months.)
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