12    Ripe tomatoes
100 ml Olive oil
45 ml Balsamic vinegar
Freshly ground pepper

Preheat oven to 300F. Halve tomatoes and place them on a baking sheet.
Roast for 1 hour. Mix oil and vinegar. Take tomatoes out of oven and
sprinkle mixture over them. Add a sprinkling of pepper. Return tomatoes to
oven for 1 hour more, or until they are soft and caramelized around the
edges. Store covered in olive oil in a sealed container in the
refrigerator. They will keep for at least a week. These do well with plum
tomatoes, but any tomato will do. I usually use a mixture from the garden.