Roasted Tomatoes
Warm and glistening from olive oil, their natural sweetness enhanced compliments of a thick, aged balsamic vinegar – red, ripe tomatoes are roasted with herbs and garlic lending them a savory, herbal tone.
Equipment
- Rimmed baking pan
Ingredients
- 4 cups Campari tomatoes about 20
- 2-½ tablespoons olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon dried marjoram
- 8 cloves garlic
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup chopped basil
- ¼ cup chopped Italian parsley
Instructions
- Line a rimmed baking pan with a Silpat liner or heavy-duty foil. (If you use foil give it a light spray with a cooking spray.) Spread the tomatoes out on the baking pan and drizzle them with the olive oil and balsamic vinegar. Toss to coat the tomatoes.
- Sprinkle the dried marjoram, the kosher salt, and black pepper over the tomatoes.
- Scatter the garlic cloves in and around the tomatoes.
- Roast the tomatoes in a 350-degree oven for 40 minutes, stirring every 15 to 20 minutes.
- Add the chopped parsley and basil, scattering over the tomatoes then continue roasting for an additional 5 minutes.
Notes
Serve the roasted tomatoes warm as a side or warm or chilled as a topping on salads. They’re also wonderful on bruschetta, tossed with pasta or mixed into a frittata.