These are the tomatoes that we ate over Labor Day weekend. They are sliced black Romas. However, any small variety of tomatoes will work. These were halved. In the middle, there was minced garlic, olive oil, balsamic vinegar and sea salt added. That’s it! Very, very simple!
Pop them on a baking sheet and into the oven at 275 for a couple of hours, or until they have begun to bubble and dry. Larger tomatoes, of course, take longer. As they slow roast, the flavor becomes more and more concentrated. The end product is out of this world! Rich, full flavored and delicious!
They can be eaten by themselves, on salads, on pizzas or, as an appetizer, as we had them below. They were simply placed on baguette slices, covered with a high quality parm (although they are also delicious with Emmental cheese or Asiago) and broil them until bubbly.
Making these delicious tomatoes couldn’t be easier….and they couldn’t be more delicious! Thanks goes out to my friend, Sheryl, for the recipe.