OVEN ROASTED TOMATOES"These tomatoes are so easy to prepare and can be used in lots of ways. They make a quick bruschetta when used to top grilled bread that's been rubbed with garlic and drizzled with olive oil, and they are an integral part of the Asiago Cheese with Oven-Roasted Tomatoes and Caramelized Onions on Focaccia. You could also serve them with grilled salmon or halibut or tossed with pasta."
1 1/2 lb. (680 g) fresh plum tomatoes
2/3 cup (160 mL) medium-quality balsamic vinegar
1/4 cup (60 mL) soy sauce
2 Tbsp. (30 mL) vegetable oil
Wash and halve the tomatoes lengthwise and place in a bowl.
Combine the remaining ingredients and pour over the tomatoes. Marinate at least 2 hours or overnight, in the refrigerator.
WHEN READY TO ROAST:
Drain and reserve the marinade to use again. It will keep, refrigerated, for 10 days.
Preheat the oven to 300 degrees F (150C).
Place the tomatoes, cut-side up, on a baking pan covered with foil.
Bake until slightly shriveled but not completely dried out, about 1 to 1 1/2 hours - longer if they came out of the refrigerator.
Oven-roasted tomatoes can be stored in a covered container in the refrigerator for at least 1 week.
Makes 2 cups (475 mL)
Source: The ACE Bakery Cookbook by Linda Haynes
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