Slow Roasted Tomatoes


  • 8 plum tomatoes cut in half
  • 2 tbsp Glasses & Grapes Extra Virgin Olive Oil
  • 2 tbsp Glasses & Grapes Traditional Balsamic Vinegar
  • Salt to taste
  • Pepper to taste
  • Parmesan cheese to top crostini
  • Fresh baguette


Slice the tomatoes in half and spread out on a cookie sheet. Drizzle with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Roast at 200F for about six hours.

The roasted tomatoes should be shrivelled and somewhat dried but not bone dry. Cool the tomatoes.

Toast some fresh baguette under the broiler. Cut parmesan curls using a vegetable peeler. Top each piece of toast with a roasted tomato, a curl of parmesan, and a drizzle of traditional balsamic.