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I like adding tomatoes to my salads, but a lot of the time they tend not to have much flavor. One of the ways I get added flavor to tomatoes is to roast them. Roasting brings out the natural sugars in the fruit. These tomatoes are not only great in a salad, but on sandwiches as well.

10 Plum Tomatoes, halved and seeded
Extra Virgin Olive Oil
Balsamic Vinegar
Salt & Pepper

Top with fresh herbs of your choice along with some grated cheese, bread crumbs, and an extra drizzle of olive oil for a “Claremont” style tomato.

Preheat oven to 350°. Line a sheet pan with parchment paper. Drizzle some olive oil on the parchment. Place all the tomato halves face up on the sheet pan, making sure all are coated on the bottom with the oil. Once all tomatoes are on the pan, drizzle with olive oil, balsamic vinegar, salt and pepper. Place in the oven and roast for 90 minutes. They will have a slight char and become thinner once the liquid bakes off. Once cooled, add to your salad, sandwich or whatever else you want, or put in an airtight container and refrigerate up to 5 days.

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