What's in the Oven: Slow-Roasted Tomatoes

Confession: Sometimes I buy produce at the market, and then completely forget about it. Case in point: a pint of Wisconsin-grown grape tomatoes that I bought over a week ago. I had the best of intentions to use them up, but never got around to it. Luckily, even after the tomatoes are slightly wrinkled, they are still perfectly fine to cup up and roast in the oven. I have a feeling these tomatoes may make an appearance as a pizza topping sometime later this week.

Slow-Roasted Tomatoes (printer-friendly version)
makes one pint

1 pint grape tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon dark brown sugar
1/2 teaspoon herbes de Provence
sea salt
freshly ground black pepper

1. Preheat the oven to 250 degrees.
2. Rinse and dry the tomatoes. Cut each tomato in half.

3. Arrange the tomatoes in a glass baking dish, cut-side up.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, and herbes des Provence. Season to taste with salt and pepper.
5. Pour the oil mixture over top the tomatoes. Gently shake the baking dish to evenly coat the tomatoes in the oil. Reposition the tomatoes cut-side up if necessary.
6. Roast the tomatoes in the oven for 2-3 hours, or until shriveled.
7. Use as a topping for pasta, pizza, or as part of an appetizer. I spread a few Triscuits with basil and sun-dried tomato goat cheese and then topped each cracker with a few roasted tomatoes to make an easy appetizer. Yum!
8. Store any extra roasted tomatoes in the fridge in a tightly-covered container