Roasted Tomatoes with Basil and Balsamic
Here's an easy appetizer that can be made well ahead and still retain its delicious Italian flavours. This appetizer or side dish takes only a minute to get ready, leaving you time to do whatever you like while the tomatoes soften and caramelize in the oven. Roasted tomatoes will keep well in the fridge for a day or two. Bring to room temperature before serving.
Note: Adjust quantities according to your taste, Click for more tasty appetizers.
Serves: 2-4 (as an appetizer)
Time: 50 minutes (including 45 minutes in the oven)
Ingredients
2 cups or 1 pint cherry tomatoes or plum tomatoes
1/4 cup olive oil
2 - 3 tablespoons balsamic vinegar
3-4 garlic cloves, minced
2-3 teaspoons sugar
2 teaspoons kosher salt or other salt of your choosing.
1 teaspoon ground pepper
10 fresh basil leaves, chopped or 3 tablespoons dried basil
10 fresh oregano leaves, chopped or 1 tablespoon dried
10 fresh thyme leaves or 1-2 teaspoons dried thyme
Method
Preheat oven to 400°.
Cut the tomatoes, mince the garlic and chop the fresh basil, oregano and thyme.
Using a rimmed baking pan either lined wth foil or not, both greased with olive oil.
Arrange the tomatoes on the pan, cut sides up, in a single layer. Drizzle them with olive oil and balsamic vinegar.
Sprinkle with garlic, sugar, salt, pepper, basil, oregano and thyme. Toss well.
Turn all the tomatoes cut-side up, and roast for 35 to 45 minutes, until tomatoes start to caramelize and the flavours concentrate. Serve with a baguette, plain or toasted, or as a side dish, warm or at room temperature.
Here's an easy appetizer that can be made well ahead and still retain its delicious Italian flavours. This appetizer or side dish takes only a minute to get ready, leaving you time to do whatever you like while the tomatoes soften and caramelize in the oven. Roasted tomatoes will keep well in the fridge for a day or two. Bring to room temperature before serving.
Note: Adjust quantities according to your taste, Click for more tasty appetizers.
Serves: 2-4 (as an appetizer)
Time: 50 minutes (including 45 minutes in the oven)
Ingredients
2 cups or 1 pint cherry tomatoes or plum tomatoes
1/4 cup olive oil
2 - 3 tablespoons balsamic vinegar
3-4 garlic cloves, minced
2-3 teaspoons sugar
2 teaspoons kosher salt or other salt of your choosing.
1 teaspoon ground pepper
10 fresh basil leaves, chopped or 3 tablespoons dried basil
10 fresh oregano leaves, chopped or 1 tablespoon dried
10 fresh thyme leaves or 1-2 teaspoons dried thyme
Method
Preheat oven to 400°.
Cut the tomatoes, mince the garlic and chop the fresh basil, oregano and thyme.
Using a rimmed baking pan either lined wth foil or not, both greased with olive oil.
Arrange the tomatoes on the pan, cut sides up, in a single layer. Drizzle them with olive oil and balsamic vinegar.
Sprinkle with garlic, sugar, salt, pepper, basil, oregano and thyme. Toss well.
Turn all the tomatoes cut-side up, and roast for 35 to 45 minutes, until tomatoes start to caramelize and the flavours concentrate. Serve with a baguette, plain or toasted, or as a side dish, warm or at room temperature.