Roasted tomatoes- -7/6/10
Roasted tomatoes with balsamic vinegar, garlic, and basil is a simple dish but yet it is so tasty. Roasting the tomatoes in high temperature seems to bring out the sweetness and caramelized the outside a bit. Make a large batch and you can serve it as a side dish. Roasted tomatoes goes well with any type of meat and even fish. In the winter when tomatoes has no taste, roast them and serve them as a Caprese salad by alternating the roasted tomatoes and sliced of mozzarella. The tomatoes will yield a rich flavor.
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Close look at the roasted tomatoes.
Here I am serving the roasted tomatoes with butter and garlic spaghetti and a roasted pork.
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The tomatoes was so sweet and tasted almost like candies! the flavor was fantastic, plus the fresh basil also enhanced the flavor of the tomatoes.
Preparation work..
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Ingredients: 12 Plum tomatoes, Halves lengthwise, 1/4 cup olive oil 1 1/2 balsamic vinegar 3 large garlic cloves, thinly sliced 2 teaspoons sugar Kosher salt Fresh basil leaves, julienned
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Cut the tomatoes in half and removed the seeds. Do not scoop out the flesh. |
Ingredients: Olive oil, balsamic vinegar, garlic, and |
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Put the tomatoes on a sheet pan, cut sides up and arrange them in a single layer. |
Drizzle with the olive oil, balsamic vinegar, add the garlic, and sprinkle the sugar, salt and pepper. Preheat your oven to 400degree. |
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Put the tray in the pre-heated oven for about 1 hour. |
Remove the tray from the oven and let the tomatoes cool down. Add the basil and mix it well together. |
Hoa and Kevin can not eat a meal without meal so I have to make a roasted pork shoulder to eat with the roasted tomatoes.
Filed as: Vegetables
