Tuesday, September 6, 2011

Oven Roasted Tomatoes

Sometimes the most simplest of recipes can result in the most delicious of dishes.  This is one such recipe.  A handful of small tomatoes, generous amounts of salt, black pepper and sugar, and liberal drizzles of olive oil and balsamic vinegar.  Add the heat of an oven and the end result are some amazing roasted tomatoes.

I used cherry tomatoes for this recipe; however, the great thing about this recipe is that any type of  small tomato could be used.  This recipe would also work well with Roma, plum or grape tomatoes.

One last note about this recipe.  Do not use aged balsamic vinegar. It is simply too expensive and to fragile to be subjected to heat for any period of time.  It is okay to use a balsamic vinegar of lesser quality.  As an alternative, you can simply withhold the aged balsamic vinegar until after the tomatoes are roasted and then drizzle it over the tomatoes before serving. 

Adapted from a recipe by Ina Garten
Serves 2-4

12 small tomatoes of any variety
Sea Salt, to sprinkle
Ground black pepper, to taste
6 cloves, smashed
Extra virgin olive oil, for drizzling
Balsamic vinegar

1.  Cut the tomatoes in half and arrange on a baking sheet with the garlic cloves.  Drizzle the olive oil and balsamic vinegar over the tomatoes.  Sprinkle the sea salt, ground black pepper and sugar.  

2.  Heat an oven to 450 degrees Fahrenheit.  Roast for twenty-five or thirty minutes. 


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