Ingredients

• 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

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Instructions

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. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
4. Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.