Roasted Herb Roma Tomatoes
ROASTED HERB ROMA TOMATOES
3 lbs. Roma tomatoes (about 14 large) halved lengthwise
2 ½ Tablespoons honey
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
5 teaspoons Herbs de Provence
1/2 rounded teaspoon ground pepper
1/2 rounded teaspoon sea salt
Instructions:
Preheat oven to 200.
Place tomato halves on a parchment lined sheet pan.
Mix remaining ingredients and spread over tomato tops.
Slow roast for 7 hours.
Cool and store covered in the refrigerator for 2 weeks.
These have a multitude of uses:
Serve with eggs for breakfast.
Top a sandwich or pizza.
Serve with roasted chicken or meats.
Chop and use as a topper for crostini appetizer along with a spoon full of goat cheese.
Toss with pasta and fresh pesto or basil.
By Betty Kilpatrick