These tomatoes are great in a salad, on sandwiches, or served on an antipasto platter with fresh mozzarella cheese and olives.

(8) Roma Tomatoes Cut In Half Lengthwise

(3) Tablespoons Of Olive Oil

A Teaspoon Of Sea Salt

1/2 Teaspoon Of Freshly Ground Black Pepper

(2) Teaspoons Of Balsamic Vinegar

Preheat the oven to 325 degrees.

Place the tomatoes cut side up on a cookie sheet that has been brushed with a tablespoon of olive oil. Brush the tops of the tomatoes evenly with another tablespoon of olive oil. Sprinkle the tops of the tomatoes with the sea salt and the ground black pepper. Roast the tomatoes in the preheated oven for 2 hours.

Place the roasted tomatoes in a bowl while they are still warm. Add any of the roasting juices from the cookie sheet. Add the balsamic vinegar and a tablespoon of olive oil. Mix well.

Place the tomatoes with the vinegar and the olive oil in a jar. These tomatoes will keep in the refrigerator for two weeks.