If you’re like me, you’re growing tomatoes in your backyard this summer. Here’s a recipe to turn them into a tasty side dish — roasted tomatoes. I’ve written about making a roasted tomato sauce in the past, if that interests you, click here to read about it.
The roasted tomato recipe comes from the Food Network site and chef Ina Garten. While the recipe details roasting in an oven, you could easily do this on an outside grill as well.
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt (leave this out or substitute Mrs. Dash salt substitute)
1/2 teaspoon freshly ground black pepper
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
- Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
- Serve warm or at room temperature.