Plump and Juicy Tomato Crostini

Alrighty, this one is so simple, but addictive and divine. I got it from my gorgeous friend Joanne. Make it over the holiday season.

12 Roma Tomatoes, cut into quarters. Put into a roasting pan or casserole dish and pour 1/3 a cup of olive oil over tomatoes and 1/6 cup of good balsamic and toss until they are all nicely coated. Then you're going to put them in a 200 degree oven for about 3 hours or so or at least until they are thoroughly cooked and still gorgeously red. When they are done, cool them down. Now cut up a crostini and toast if you like and spread with Boursin cheese. Then top with one tomato strip and serve. I put left over tomatoes in a Tupperware and we ate these crostini all flippin weekend.