Roasted Herb Roma Tomatoes

ROASTED HERB ROMA TOMATOES

3 lbs. Roma tomatoes (about 14 large) halved lengthwise

2 ½ Tablespoons honey

3 Tablespoons olive oil

1 Tablespoon balsamic vinegar 

5 teaspoons Herbs de Provence 

1/2  rounded teaspoon ground pepper

1/2  rounded teaspoon sea salt

Instructions:

Preheat oven to 200.

Place tomato halves on a parchment lined sheet pan.

Mix remaining ingredients and spread over tomato tops.

Slow roast for 7 hours. 

Cool and store covered in the refrigerator for 2 weeks.

These have a multitude of uses:

Serve with eggs for breakfast.

Top a sandwich or pizza.

Serve with roasted chicken or meats.

Chop and use as a topper for crostini appetizer along with a spoon full of goat cheese.

Toss with pasta and fresh pesto or basil.

By Betty Kilpatrick