Oven-Roasted Tomatoes

1. 1

   Preheat oven to 275u00b0.

2. 2

   Spread the sliced tomatoes on a small foil-lined baking sheet (it is fine if they overlap).

3. 3

   Season with salt, then drizzle or spoon half the balsamic vinegar over the tomatoes.

4. 4

   Bake for 20 minutes, then drizzle the remaining vinegar over the tomatoes; cook for 20 more minutes.

5. 5

   Transfer to a small bowl.

6. 6

   Keep the tomatoes, covered, in the refrigerator for up to 3 days.

No additional tips available.