With summer gardens lush and overflowing with tomatoes, roasting is a perfect way to prepare them. It works best with plum tomatoes, but can also be used with any.
This is based on the Barefoot Contessa's recipe:
Half (or quarter) tomatoes and remove seeds
Distribute evenly on baking sheet and drizzle with vinaigrette mixture:
1/4 cup extra virgin olive oil
2 Tbsp. good balsamic vinegar
2 garlic cloves, minced or crushed
1 tsp. sugar (adjust to personal taste)
Salt & pepper
Cook for 20-30 minutes at 450F degrees.
I did these around 11:00 pm, only to discover I have a very sensitive smoke detector in the apartment. Oops! But it was definitely worth it.
I can eat them alone, in sauce, on sandwiches, in omelettes... Anything. Plus they're easy to freeze for the upcoming winter.
No comments:
Post a Comment