Oven-Roasted Tomatoes

Directions

1. 1
   For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste.
2. 2
   Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.
3. 3
   For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each.
4. 4
   Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned.
5. 5
   Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.
6. 6
   Roast the tomatoes 45 minutes.
7. 7
   (This is a fast roast, not an oven-dried tomato.
8. 8
   Do not flip or shake the pan.
9. 9
   The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.)
10. 10
    Turn the oven off and let sit in the oven 15 additional minutes.