Roasted Tomatoes
When I discovered roasted tomatoes, it was like a whole new culinary world opened up for me. Within minuted of pulling them out of the oven, I would begin to almost uncontrollably start to eat them one by one. When tomatoes are on sale I always make it a point to buy whatever I can fit in my fridge to roast. Then began my quest to find out what I can make with the roasted tomato, My discovery led me to-
- Soups
- Sandwiches
- Pasta
- Green salads
- Meatloaf
- Salad Dressing
To be honest with you, I never measure what I put on my tomatoes for roasting. With a light hand I sprinkle/drizzle a little of each of the ingredients below. A little of these ingredients add a lot of flavor to these. The tomatoes will greatly reduce in size, with the flavor of the tomatoes concentrated with the added flavors lightly drizzled/sprinkled. Give it a go, and let me know what your favorite use for the tomatoes are!
Roasted Tomatoes
Ingredients
- 7 Tomatoes
- 1½ Tbsp Olive oil
- 1 Tbsp Balsamic vinegar
- 2 Cloves Garlic Diced
- 1 Tsp Kosher salt
- ¼ Tsp Pepper
- 1 Tsp Salt
Instructions
- Preheat oven to 350°f.
- Slice tomatoes about ½ inch thick. Remove as many seeds as possible. When each slice is seeded, place on greased baking sheet.
- When all tomatoes are on cookie sheet, lightly drizzle with olive oil and balsamic.
- With your fingertips, lightly sprinkle on the remaining ingredients.
- Put cookie sheet on preheated oven for about 1 hour 15 minutes. They will be done when they are caramelized and concentrated.