2 pounds plum tomatoes, sliced or cherry tomatoes
3 T extra-virgin olive oil
½ teaspoon dried oregano
2 T balsamic vinegar
2 garlic cloves, minced
2 teaspoons raw honey (optional)
½ cup fresh basil leaves, torn
Celtic sea salt and freshly ground black pepper, to taste
- Preheat oven to 325°F.
- Place the tomatoes in a baking pan.
- In a bowl, make the vinaigrette by combining all the remaining ingredients. Mix well and season to taste.
- Drizzle the vinaigrette over the tomatoes and place them in the oven.
- Bake for 1 hour.
Inspired by paleoleap.com/oven-roasted-tomatoes/