Slow Roasted Tomatoes

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10 to 12 plum shaped tomatoes, halved and seeded

3 tablespoons olive oil, plus 3 tablespoons

Salt and freshly ground pepper

2 tablespoons balsamic vinegar

3 dried ancho chiles (1 1/2 to 2 ounces)

1/2 cup (1 1/2 ounces) loose Lapsang Souchong tea or 20 tea bags

1 ounce (about 1/3 cup) dried wild mushrooms, such as porcinis or morels

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