Thursday, May 19, 2011

From reading blogs, I don't get the sense that most people are neutral to tomatoes.  I read about some who have a strong aversion to them and on the other side, those who absolutely relish eating them, in any form. I am one of the latter.  I add them to hot dishes and salads, like them plain and sliced.  Tomatoes are a favorite.

Balsamic Roasted Tomatoes

IMG_1903-1
Above is Before Cooking

Ingredients:


4 tomatoes
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
dash of black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley

Method:

Preheat oven at 425 degrees.
Line a baking sheet or pan with aluminum foil.
Slice tomatoes in half and place on pan, cut sides up.
Brush with balsamic vinegar.
Sprinkle with  pepper, sugar, parsley and basil
Roast for twenty minutes.
Serve warm.


This is a quick, easy and delicious recipe.  It makes a good last minute side dish when you don't want to fuss.   You can season it anyway you like.
 
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Cooked tomatoes and so good.

 

6 comments:

  1. This looks great! I usually do the same dish but with olive oil instead of the balsamic vinegar.

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  2. That looks Yummy! Farmers Market...here i come!

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  3. Tomatoes are a favorite in my house too! There's nothing like a nice ripe tomato, is there? Love the use of balsamic here, I bet it lends so much flavor!

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  4. Here is one person who is NOT indifferent to tomatoes. tomatoes and balsamic vinegar are a classic combination, and this looks GREAT.

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  5. Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!

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  6. We love them at our house....lately... because somebody bought lots of the vine tomatoes...and htey are so tasty......we are having them on freshly toasted home made bread... put a few scrapings of parm on top...and broil....mmmmm.....mmmm

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