Monday, April 13, 2009

Roasted Tomatoes

I am craving the tomatoes of summer. It has been 5 months without those tasty treats and it will be several more before we have fresh tomatoes from the garden. At our March meal with Dale and Susan, we used Ina Gartin's recipe for Roasted Tomatoes. I was very skeptical about the results and pleasantly surprised with the intense flavor. This is a very simple dish and a great way to enjoy tomatoes during the winter months.

Roasted Tomatoes

12 plum tomatoes, halved lengthwise, cored and seeded
4 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil and place the tomatoes, cut side up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25 to 30 minutes, until the tomatoes are slightly caramelized. Serve warm or at room temperature. Yield: 4 to 5 servings.


  1. I adore tomatoes roasted in the oven, and they are a great way to use cherry tomatoes. I usually include a little garlic in mine, and I like to use them in pasta salads and other pasta dishes. They so intense and tomatoey. A great idea.

  2. I like the garlic idea -- you can't go wrong with garlic!