Juicy, slightly sweet and a great accompaniment to a lot of meat dishes or cheeses, these roasted tomatoes are a recipe book must!
tomatoes (romas are best for this recipe, but cocktail or cherry tomatoes can also be used)
salt and pepper
Preheat the oven to 150°C (300°F).
Cut the tomatoes in half horizontally and place on a large baking tray lined with baking paper.
Drizzle with a small quantity of olive oil and balsamic vinegar. Sprinkle with salt and pepper.
Bake for 1 1/2 hours or until tomatoes are partially dehydrated and lightly caramelized around the edges.