Sunday, March 30, 2008

Roasted Tomatoes

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Another easy recipe! There were no leftovers when I made these tomatoes. They were flavorful and a good side dish for roast beef or a pork roast. For a fancy version, after roasting, dot the tomatoes with goat cheese and drizzle balsamic syrup over all. So colorful!


12 Roma tomatoes, halved lengthwise, with seeds removed
4 T extra virgin olive oil
1 1/2 T balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp pepper

Preheat the oven to 450 degrees. Remove the seeds from the tomatoes and slice lengthwise. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

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