These tomatoes develop a sweet intense flavor during roasting. Use them as a side dish; as a topping for pasta or pizza; or drizzle pesto over the top and serve them as an appetizer.

3 pounds medium Roma tomatoes (about 12)

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

2 cloves garlic, minced

Salt and pepper, to taste

2 tablespoons thyme (optional)

Heat oven to 375 degrees. Slice tomatoes in half, lengthwise and remove the core and seeds. Arrange the tomatoes, cut sides up, on a baking sheet covered with parchment paper. Combine olive oil, vinegar and garlic in a small bowl. Lightly brush each tomato half with the balsamic oil mixture. Sprinkle with salt, pepper and thyme if desired. Roast tomatoes for 45-60 minutes or until the tomato pulp shrivels and the natural sugars begin to caramelize. Remove from oven and allow tomatoes to cool. Makes 12 servings (2-pieces)

Note: The core and seeds removed from the tomatoes make a delicious base for homemade tomato soup.

Recipe provided by Karen Massey, RDN