Ingredients
The following ingredients have 12 Servings
- 6 medium tomatoes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 2 tablespoons extra virgin olive oil, (plus more for storing)
- 1 tablespoon balsamic vinegar
- 1 teaspoon packed fresh oregano leaves
Instruction
- Preheat the oven to 300˚ F. Line a sturdy baking sheet with parchment paper.
- Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
- Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
- Roast for 90 minutes or until the edges are puckered and lightly charred.
- Pack into a jar adding the fresh oregano leaves. Be sure to pour all of the excess oil, balsamic vinegar and tomato juices from the parchment paper into the jar as well. Add about 1 tablespoon of additional olive oil if needed.
- Store in the refrigerator for up to one month.