Slow Roast Tomato Salad

• 6 tomatoes, halved
• 2 cloves garlic, finely sliced
• 1 teaspoon runny honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• salt
• black pepper
• 1 tablespoon chopped flat leaf parsley
• extra balsamic vinegar, to drizzle
• olive oil, to drizzle

1. Preheat oven to 150 degrees C/300 degrees F/gas 2.
2. Place tomato halves cut side up in an oven tray.
3. Place a garlic slice on top of each half.
4. Drizzle over honey, vinegar and oil.
5. Sprinkle with salt and pepper.
6. Roast until very soft and lightly charred, approx 1 hour.
7. Sprinkle with parsley and drizzle with oil and vinegar.
8. Serve chilled or at room temperature; I think it is better at room temperature You can roast the tomatoes up to 1 day in advance and cover and refrigerate.
9. That's all there is to it!

tomatoes, garlic, runny honey, balsamic vinegar, olive oil, salt, black pepper, flat leaf parsley, extra balsamic vinegar, olive oil

Taken from www.food.com/recipe/slow-roast-tomato-salad-102464 (may not work)