This is a great, easy thing to do if you've got extra tomatoes lying around. It's best with fresh-from-the-garden summertime tomatoes, but it also is a nice thing to do if you end up with some less-than-stellar tomatoes that you don't know what else to do with. They keep well in the fridge, so if you don't eat them all, you can chop some up and add them to some hot pasta and toss with a little fresh basil, parsley, olive oil, salt, pepper, and garlic...you get the picture.
4 large tomatoes, halved
3 cloves garlic, minced (not pressed)
1 1/2 Tbsp olive oil
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 tsp balsamic vinegar
Preheat oven to 300 degrees. Place tomato halves cut-side up in a large non-stick baking dish in a single layer, with plenty of space around each one. Bake for 1 1/2 hours.
Combine all ingredients in small bowl; remove dish from oven, and using a spoon or pastry brush, coat tomatoes with mixture. Return to oven and bake until very soft and caramelized, almost collapsed--approx. 1 1/2 to 2 hours.
Credit: Crescent Dragonwagon's "Passionate Vegetarian" cookbook, page 816-817
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