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Slow-Roasted Balsamic Tomatoes
Intensely sweet, these flavourful tomatoes are easy to prepare, and they make a wonderful addition to salads, sandwiches, or can be eaten on their own as a tasty snack.
Preheat an oven to 120C, line a baking tray with a silicone sheet, and halve as many tomatoes as you wish to roast–we used cherry and plum tomatoes here. Toss the tomatoes in a bowl with a tsp balsamic vinegar, and a generous helping of freshly ground black pepper, salt, and crumbled dried oregano. Place onto the tray in a single layer, cut-side up, and roast for 2-3 hours (depending on size and thickness of tomatoes; the cherry tomatoes took 2 hours).