Roasted Tomatoes

I absolutely love the intense, rich flavor that is produced by roasting tomatoes. It is an especially wonderful technique to use when ripe, beautiful tomatoes are hard to find, as the process helps develop the tomato flavor.

 

 

Cooking tomatoes releases lycopene, numerous studies correlate high intake of lycopene-containing foods with reduced incidence of cancer, cardiovascular disease, and macular degeneration. Roasted tomatoes are perfectly served as a side to steaks or chicken. We recommend you also try another great side dish, Herb Roasted Onions.

 

Arrange the tomatoes on a sheet pan, and cut sides up, in a single layer.

 

 

Drizzle with olive oil and balsamic vinegar.

 

 

Sprinkle the garlic, sugar, salt, pepper and herbs (if using), over the tomatoes.

 

 

 

I absolutely love the intense, rich flavor that is produced by roasting tomatoes. It is an especially wonderful technique to use when ripe, beautiful tomatoes are hard to find, as the process helps develop the tomato flavor.

 

Category: Starters, Sides, Snacks

 

• 12 plum tomatoes, halved lengthwise, cores and seeds removed
• 4 tbsp. good olive oil
• 1 1/2 tbsp. balsamic vinegar
• 2 large garlic cloves, minced
• 2 tsp. sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tbsp. of picked thyme or oregano leaves (dried oregano works as well, but use less)

1. Preheat the oven to 275 degrees F.
2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
3. Drizzle with olive oil and balsamic vinegar.
4. Sprinkle the garlic, sugar, salt, pepper and herbs (if using), over the tomatoes.
5. Slow Roast for 2hrs, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Source: Ina Garten

 

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