Oven-Roasted Tomatoes

DIRECTIONS

• Preheat oven to 275°.
• Spread the sliced tomatoes on a small foil-lined baking sheet (it is fine if they overlap).
• Season with salt, then drizzle or spoon half the balsamic vinegar over the tomatoes.
• Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes; cook for 20 more minutes.
• Transfer to a small bowl.
• Keep the tomatoes, covered, in the refrigerator for up to 3 days.