Oven Roasted Tomatoes
Friday February 26, 2010
This simple and infallible recipe for oven roasted tomatoes brings summer to your kitchen in the dead of winter, rendering even salmon-pink hydroponic plum tomatoes as fragrant as the reddest summer Marzanos from Sicily. Put them in the oven before you go to bed, and you will awaken to an aroma that makes you swoon with pleasure. Serve these as antipasti, alongside salads or as a contorni. This recipe was given to me by my talented chef friend, Aurora.
Ingredients:
4 pounds Roma tomatoes
5 tablespoons olive oil
6 garlic cloves, finely minced
Approximately 2 tablespoons balsamic vinegar
Salt, pepper
Crushed red chili pepper flakes (1 tsp or less)
Instructions:
1. In a small bowl, mix olive oil with the minced garlic
2. Slice the tomatoes in half lengthwise and place open side up on two lightly oiled or parchment-lined baking sheets.
3. Spoon the olive oil mixture evenly over the tomatoes.
4. Sprinkle a bit of balsamic vinegar over the tomatoes.
5. Sprinkle salt, black pepper and chili flakes over the tomatoes.
Bake all in a 200 F degree over for 8-10 hours until the tomatoes are reduced to condensed, caramelized little nubbins. The water should be pretty much all cooked out.
No commenting allowed
Related Posts
Categories
- Recipes
- Italy
No content from this site may be copied, reproduced on any printed or electronic format without written authorization by the author of this site.
© 2010 Marlane Miriello.
All rights reserved.