Slow Roasted Tomatoes

I have come close to recreating an all time favorite of mine: marinated slow roasted tomatoes. Specifically the marinated slow roasted tomatoes from Wholefoods in Boston. My friend and I use to purchase these quite frequently for our pizza making dates, and every time it was an absolute struggle to not eat them all before they made their way to the pie pan.

These little yummies are definetly worth the time it takes to make them. They are amazingly tasty on their own but I also like to use these little tomato treats to add a little extra flavor to bruschetta, pasta, pizza and salads.

Marinated Slow Roasted Tomatoes

10 medium sized roma tomatoes

3 Tbsp balsamic vinegar

extra virgin olive oil spritzer

3 cloves of garlic

1 1/2 tsp. oregano

1 1/2 tsp.parsely

salt and pepper to taste

Preheat over to 200 degrees.

Slice tomatoes into sixths and lay on baking sheet meaty side up. Sprinkly lighty with salt and pepper and bake at 200 degrees for about 5 hours. When tomatoes have shrunken in size and the water content is noticibly less, remove from oven and let cool.

Place in bowl and mix with vinegar and spritz with evoo. Mix in spices and set in fridge until very cold, preferably overnight.

Enjoy. Yummy yummy!