Balsamic Roasted Tomatoes with Onions
large yellow onions
thinly sliced into 1-2 inch strips
cut into quarters or sixths if very large
Preheat oven to 250° F.
Place onion slices and tomato wedges on a foil, parchment, or silpat lined baking sheet. Drizzle oil and vinegar over, and sprinkle with salt. Toss gently to combine and coat tomatoes.
Roast in 250° oven for 3 hours, stirring every hour. Once the roasting time is up, turn the oven off leaving the roasted tomatoes inside the oven to cool.
Once the tomatoes have cooled, use in recipes, or store in a tightly covered glass container in the fridge for up to 3 days, or freeze for longer term storage.
Use Roasted Tomatoes in any recipe that calls for sun-dried tomatoes
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