ROASTED garlic Balsamic TOMATOES

Directions

1. Pre-heat oven at 420F/220C/Gas7. Position the rack in the center of the oven. Prepare a large baking sheet pan fully lined with parchment paper.
2. . Wash and dry the tomatoes. Then, in a very large bowl, place the tomatoes cut lengthwise in half.
3. . To the tomatoes, add all the ingredients. Toss these tomatoes a few times within a 10 minute period.
4. . Once the tomatoes have been properly coated, spread them (cut side up) evenly onto the lined baking sheet.
5. . With a spoon, distribute the remaining juices left at the bottom of the bowl.
6. . ROAST: depending on the initial size and water content of the tomatoes...you'll probably roast them for at least 1 hour up to maybe 15 minutes more...or until they shrivel up slightly and appear tender. Note: halfway through roasting, rotate the pan.
7. . Take them out from the oven and let them rest at least 10 minutes before serving warm.
8. . Storing: Any remaining tomatoes can be completely cooled before refrigerating for up to about 5 days. They can also be stored in an airtight glass jar filled with grapeseed (or Canola) oil and stored in the freezer for later delicacies.
9. . Flavourful wishes from Claudia's Kitchen...FOODESSA.com