Sun-Dried Tomato Artichoke Buttons

• 8 Roma tomatoes, cored and sliced lengthwise
• 2 tablespoons balsamic vinaigrette
• Salt and pepper
• 2 (14-ounce) cans artichoke bottoms, rinsed and drained
• 2 tablespoons lemon juice
• 12 balls fresh mozzarella in water, cherry tomato size
• 1/4 cup jarred basil pesto

1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
2. Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds.
3. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper.
4. Place the tomatoes cut side up on the baking sheet and roast for 3 hours.
5. Transfer the tomatoes to a plate to cool.
6. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
7. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
8. Put the artichoke bottoms into a bowl and toss with the lemon juice.
9. Let sit for 5 minutes.
10. Rinse the artichokes with cold water and pat them dry.
11. Trim the bottoms so that they will sit flat and arrange on the baking sheet.
12. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto.
13. Put them into the oven and roast for about 5 minutes.
14. Serve immediately.
15. Cook's notes: Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own.
16. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.

tomatoes, balsamic vinaigrette, salt, artichoke bottoms, lemon juice, mozzarella, pesto

Taken from www.foodnetwork.com/recipes/sandra-lee/sun-dried-tomato-artichoke-buttons-recipe.html (may not work)