When life gives you tomatoes…

So it’s late summer and there’s a surplus of beautiful, ripe tomatoes. But you don’t have time to make sauce and one can eat only so many salads…

Try Balsamic Roasted Tomatoes, caramelized sweet with just a hint of sea-salty garlicky goodness. And so freaking easy.

I Tweeted this recipe and it was a hit:

I used a variety of tomatoes from our friend’s CSA. Big ones, little ones, they were all great.

Preheat the oven to 375 degrees F. Mix 1/2 cup balsamic vinegar, 1/2 cup olive oil, and three finely minced garlic cloves. Slice the big tomatoes thick and little ones in half. Arrange on trays, ideally with parchment paper or a silpat. Brush liberally with the balsamic mixture, then sprinkle with sea salt and black pepper to taste. Roast for about an hour, until browned.

You can serve these warm as a side; serve with fresh mozzarella and basil in a fresh take on a Caprese salad; or just throw them in any salad as a topping. Enjoy!

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