Roasted Roma Tomatoes

Ina Garten makes these, and they are a wonderful substitute for summer tomatoes in the dead of winter.  I use them in a Caprese salad, as well in BLTs, or tomato and mozzarella pannis.  They are a snap to make, I like to keep some in my fridge all winter.

Ingredients:

• 8-12 Roma tomatoes
• Olive oil
• Balsamic vinegar
• Salt & pepper

Directions:

1.  Heat oven to 350 degrees
2.  Halve tomatoes and remove the seeds and core
3.  Put the tomato halves on a rimmed baking sheet (I lined mine with foil and parchment to make clean up easier)
4.  Drizzle the tomatoes with the olive oil and vinegar, and season with salt and pepper

5.  Bake for 30-40 minutes

6. Cool, and remove the tomato skin if desired 
7.  Use or pack in a container and keep in the fridge (or freezer)

Note:
I do not care for cooked tomato skin, and always remove it. Next time I am going to blanch and peel the tomatoes before slicing and baking, which may be easier than peeling after baking.