Ina Garten Roasted Tomatoes
This recipe for roasted tomatoes is from Ina Garten
and appeared in House Beautiful. It's amazing how a few simple ingredients and
high heat can turn a fresh tomato into such a sweet and savory treat.
I had planned to make Ina Garten's meat loaf for a dinner we were having with friends. While looking for her meat loaf recipe, I happened upon this recipe for roasted tomatoes. It looked good so I decided to try it. Our friends really enjoyed them. They were gone in no time and I had two requests for the recipe.
Just a few days later my husband and I visited our favorite farm stand Papa John's, and found beautiful roma (plum) tomatoes. I made a double batch for him and I to enjoy.
This
would be a perfect vegetable side dish for any meal, and it went perfectly with
the meat loaf. This dish would
be perfect for a holiday buffet as it can be served at room temperature.
Please
read my "cook's tips" following the recipe.
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.
Click
here to print this recipe
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