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Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

Oven-Roasted Tomatoes




12 plum or similar tomatoes, halved lengthwise, cored and seeds removed

2 tablespoons balsamic vinegar

4 garlic cloves, minced

Extra-virgin olive oil

Sea salt and freshly ground black pepper


Preheat your oven to 450ºF.

Arrange the tomatoes in a single layer on a sheet pan, cut side up.  Drizzle the tomatoes with some olive oil, about 4 tablespoons and the balsamic vinegar.  Add a pinch of salt and pepper, to taste.  Roast the tomatoes until they are concentrated, but still retain their shape, and are starting to caramelize.  This should take about 25 to 30 minutes, but start checking around 15 minutes.  The tomatoes can be served warm or at room temperature.