Ingredients

The following ingredients have 4 Servings
  • 1 ½ large yellow onions (thinly sliced into 1-2 inch strips)
  • 4 lbs tomatoes (cut into quarters or sixths if very large)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt

Instruction

  • Preheat oven to 250° F.
  • Place onion slices and tomato wedges on a foil, parchment, or silpat lined baking sheet. Drizzle oil and vinegar over, and sprinkle with salt. Toss gently to combine and coat tomatoes.
  • Roast in 250° oven for 3 hours, stirring every hour. Once the roasting time is up, turn the oven off leaving the roasted tomatoes inside the oven to cool.
  • Once the tomatoes have cooled, use in recipes, or store in a tightly covered glass container in the fridge for up to 3 days, or freeze for longer term storage.