Roasted Tomatoes - Ina Fridays

I know, we are not alone in having an abundance of tomatoes from our garden.  Many of us have this terrific problem.  For a foodie, this is a challenge and what we do with the tomatoes is the game.  Since we are doing on side dishes from Ina Garten, this month, what better crop to use than tomatoes.

 I chose this roasted tomato because of our love for roasted vegetables.  It would seem than any roasted vegetable is better than the original.  With some balsamic and something sweet added, this was a joy to eat.

Roasted Tomatoes  (adapted from Ina Garten)

Ingredients:

4 large round tomatoes, sliced
1 1/2 tablespoons balsamic vinegar
1 tablespoon basil leaves, chopped
2 teaspoons sugar
1/2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
olive oil cooking spray

 Method:

Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.

 Drizzle with  balsamic vinegar. 

 Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. 

 Spray tops with olive oil.

 Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. 

 Serve warm or at room temperature. (We liked it warm.)

Eat and enjoy.

 This was quick, easy and delicious.  The tomatoes which already  have a rich flavor were more flavorful with the caramelization.  This was a hit with everyone at the table.

 I served this with breaded chicken and broccoli kugel.

 Please check out the other Ina cooks and enjoy what they have made.
§   

Alyce @ More Time at the Table

§ Anna @ Cheese with Noodles

§ Ansh @ Spice Roots

§ Barbara @ Moveable Feasts

§ Bhavna @ Just a Girl From AAmchi Mumbai..

§ Chaya @ Bizzy Bakes

§ Linda@ There and Back Again

§ Linda, @ Tumbleweed Contessa

§ Mary @ The Egg Farm

§ Minnie @ The Lady 8 Home

§ Mireya @ My Healthy Eating Habits

§ Patti @ Comfy Cuisine

§ Peggy@ Pantry Revisited

§ Rocky Mountain Woman @ Rocky Mountain Woman

§ Roz @ La Bella Vita Cucina

§ Veronica@ My Catholic Kitchen

THE YEAR'S MONTHLY FOCUSES by type of dish:

APPETIZERS (includes drinks): April, August, December
SALADS/SOUPS/SIDES: May, September, January
MAIN COURSES: June, October, February
DESSERTS/OTHER: July, November, March

BY THE MONTH:

April: Appetizer May: SSS June: Main Course July: Dessert/Other
August: Appetizer Sept: SSS Oct: Main Course Nov: Dessert/Other
Dec: Appetizer Jan: SSS Feb: Main Course March: Dessert/Other

 Linked to:  Clever Chicks Blog Hop Foodie Friday Weekend Social Real Food Recipe Round Up In and Out of the Kitchen Hearth and Soul Hop Gluten Free & DIY Tuesdays Create Link Inspire The Southern Special Time to Sparkle Tickle My Tastebuds Tuesday Fresh Foods Wednesdays What's Cooking Wednesday Wonderfully Creative Wednesdays Allergy Free Wednesday Whimsy Wednesday Creative Munster Showcase Your Talent Thursday Full Plate Thursdays

Comments

  1. Kelley @ TheGrantLife.comAugust 28, 2014 at 10:23 AM

    Oh these look amazing! I love a good tomato recipe!

    ReplyDelete
  2. gluten Free A_Z BlogAugust 29, 2014 at 9:23 AM

    Roasted tomatoes are the best. I never tried them sliced like this before. Looks really good.
    I had the same dilemma. I joined a CSA farm and 2 weeks ago they gave us 15 pounds of tomatoes and I was leaving for vacation the next day. I didn't want them to go bad, so I made tomato soup and froze it. We are eating it now that we are home and it is so delicious!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more