Oven-Roasted Tomatoes

READY IN: 50mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tomatoes, sliced 1/4 inch thick
  • 12
    teaspoon salt
  • 12
    cup balsamic vinegar
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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.
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