Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter
Balsamic Roasted Tomatoes
INGREDIENTS:
- 12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
DIRECTIONS:
- Preheat the oven to 450 degrees F.
- 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. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.
Recipe from Food Network Ina Garten