Oven-Roasted Tomatoes

These are so simple to make and they turn just about any dish from humble to kick-ass. I like to make these in the evening when dinner is on the stove, and they’re ready for breakfast or to add into my mid-day meals. 12 petite italian tomatoes,(baby romas) lasts about 2 days maximum in my household!

What you’ll need…
12 baby romas
1 tsp dried Provencal herbs
salt to tast
1 Tablespoon Olive oil
1 teaspoon white balsamic vinegar

Put the oven on broil, and put the rack on the highest setting. Mix the oil and vinegar in a small saucepan, put the tomatoes into the pan, toss lightly and then sprinkle the herbs and salt on top, making sure the tomatoes are cut-side up. Broil for about 15 minutes or until they’ve started to express some of the water. Don’t burn them! Remove from the pan, let cool, and enjoy with your omelette tomorrow!

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