Recipe Roasted tomatoes with balsamic vinegar (pomodori al forno con aceto balsamico)

[Elawin]

Roasted tomatoes with balsamic vinegar (pomodori al forno con aceto balsamico)

Serves: 6

Ingredients:

700 g mixed varieties of large and small tomatoes
2 garlic cloves, peeled and crushed
½ tsp caster sugar
125 ml olive oil
2 tbsp balsamic vinegar
10 small fresh basil leaves
Salt and freshly ground black pepper

Method:

1. Preheat the oven to 180C/350F/Gas 4. Wash and dry the tomatoes. Cut a cross in the top of each large tomato and halve the little ones. Place in a large baking tray and set aside.
2. In a small bowl combine the garlic, sugar, olive oil and balsamic vinegar. Drizzle the dressing over the tomatoes and bake in the oven for 25 minutes until the tomatoes have softened and their juices are beginning to ooze.
3. Scatter over the basil leaves, season with salt and pepper, and serve.

[From: Gino’s Italian Escape: A Taste of the Sun]

 

[Morning Glory]

What a lovely fresh & simple recipe - I do find Italian cooking excels in that department. Its all about the quality of ingredients.

 

[Elawin]

What a lovely fresh & simple recipe - I do find Italian cooking excels in that department. Its all about the quality of ingredients.

It was lovely. The garlic and the tomatoes (even the home grown ones) were all organic with loads of flavour. Just right for a dish like this.

 

[medtran49]

I've roasted tomatoes before using grape and cherry tomatoes, sometimes with dried basil, olive oil, S and P. I'll add a little balsamic next time.

It bears noting that in my experience the little buggers stay HOT a lot longer than you expect, so be careful eating them.

 

[MypinchofItaly]

Excellent recipe