Roasting makes the tomatoes more intense, because the natural sugars become concentrated as the water in the fruit evaporates.
Makes about 2 cups tomatoes
12 fresh plum tomatoes (about 2 pounds), cored and cut in half
1 red onion, thinly sliced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 tablespoons Fresh thyme or 2 teaspoons dried thyme
Salt and freshly ground black pepper to taste
1. Preheat the oven to 400 degrees.
2. Combine the tomatoes, onion, olive oil, vinegar, garlic, rosemary, thyme, salt, and pepper in a baking pan and toss until the tomatoes are coated evenly with the mixture.
3. Spread the tomato mixture evenly in the baking pan and hake 40 to 45 minutes, stirring occasionally, until the tomatoes are very soft, the vinegar has caramelized, and the tomatoes begin to shrivel.
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