I picked up this incredibly simple recipe from my time working at a casual fine dining French restaurant. This is a great way to save your tomatoes if they are getting a little over ripe. Think – makeshift sun dried tomatoes. They also happen to be really versatile. Just this week I’ve used them in a pasta with chicken roulade, risotto, couscous, and in a salad.
The recipe is not finicky. You just want to coat the tomatoes with sugar, balsamic, olive oil, and a bit of garlic – then throw into the oven. They last for at least a week in the fridge, saving you some time with what is normally a sensitive fruit.
Balsamic Roasted Tomatoes
These balsamic roasted tomatoes are crazy easy and super delicious. Sweet, tangy, and charred, you can use these in just about anything - pasta, salad, crepes, rice, you name it!
Ingredients
- 6 Tomatoes
- drizzle of Balsamic vinegar
- drizzle of Olive oil
- Salt to taste
- Pepper to taste
- Sugar to taste
- 1 - 2 cloves minced garlic optional
Instructions
For Medium/Large Tomatoes:
- Preheat oven to 450 degrees F
- Cut tomatoes in half and remove seeds
- Toss tomatoes with other ingredients in a bowl til tomatoes are coated
- Place tomatoes on a lined baking sheet, cut side up
- Bake for 25 – 30 minutes
For Small Tomatoes
- Preheat oven to 225 degrees F
- Cut tomatoes in half
- Toss tomatoes with other ingredients in a bowl til tomatoes are coated
- Place tomatoes on a lined baking sheet, try to keep cut side up. Bake for 2.5 – 3 hours