Roasted Balsamic Tomatoes

SERVES 6
2 lbs roma tomatoes
4 tablespoons balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon salt substitute
4 tablespoons fresh basil, chopped
1 tablespoon finely chopped garlic
4 tablespoons olive oil

Core the tomatoes and cut them in half horizontally.
Place the tomato halves into a mixing bowl.
Mix the remaining ingredients together and pour over the top of the tomatoes and mix thoroughly.
Marinate for at least 6 hours in the refrigerator.
Remove from the refrigerator and place the tomatoes cut side up onto a wax paper-lined baking sheet.
Place the tomato tray into a 150ºF pre-heated oven and allow them to slow roast for 6½-7 hours.
Remove from the oven and allow to cool.