INA GARTEN'S ROASTED TOMATOES
Serves 4 to 6
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
Kosher salt and freshly ground black pepper
1. Preheat the oven to 450 degrees.
2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
3. Roast for 25 to 30 minutes, until the tomatoes are beginning to caramelize. Serve warm or at room temperature.
Cook's tips: I think that "less is more" when it comes to the olive oil, as both times I've made this recipe I was left with quite a bit of liquid. Next time I make this dish I will use less olive oil. To reheat them I remove the tomatoes from the liquid and put them on a piece of aluminum foil on a sheet pan and return them to the oven at 375 degrees for 10 - 12 minutes until they're hot. They're even better the next day. The original recipe was barely enough for the 6 we had for dinner (I guess we have very hearty appetites!) and I wish I'd made a few more.