Roasted Tomato Confit With Balsalmic Glaze

• 6 roma tomato
• 2 tsp sugar
• 1 tbsp olive oil
• 2 tsp dried italian mix herbs or rosemary
• 2 tbsp any tomato paste or spaghetti sauce
• 2 tbsp balsamic glaze
• 1 small romania salad or red cabbage
• 1 slice thinly parmesan cheese or red leichester cheese
• 3 small wholemeal bun or
• 1 plain omellette

1. BAKE TOMATO CONFIT
2. Slice tomato into half then add sugar, olive oil and spaghetti sauce and mix well
3. Put tomato into baking try or muffin tray and bake 180 C for 20 to 30 minute till tomato are soften
4. TO SERVE
5. Roughly chop up cooked tomato confit
6. SERVING OPTION 1.
7. ....Put a spoonful of tomato confit on toasted bread with salad then drizzle with balsamic glaze and top freshly slice parmesan cheese
8. FOR THE PLAIN OMELLETTE .
9. beat egg then pour on a oiled non stick pan and once eggs are set then fold over and off heat and trim omellette into bite size square
10. SERVING OPTION 2.
11. ..ON OMELLETTE SQUARE TOP TOMATO CONFIT AND BALSAMIC GLAZE WITH RED CABBAGE AND RED LEICHESTER CHEESE

roma tomato, sugar, olive oil, italian mix herbs, tomato, balsamic glaze, romania salad, parmesan cheese, wholemeal, omellette

Taken from cookpad.com/us/recipes/356922-roasted-tomato-confit-with-balsalmic-glaze (may not work)