Ingredients
-
12
-
4
-
1 1/2
-
2
-
2
-
1 1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Barefoot Contessa’s Roasted Tomatoes,I saw Ina make these on her cooking show. The episode was entitled “Photo Finish”. These tomatoes are delicious!,These were delicious. I added some freshly grated parmesan reggianno and fresh chiffonade of basil after I pulled them out of the oven. Oh, I also used campari tomatoes rather than Romas, cause that’s what I had (it’s early spring). The balsamic vinegar with the sugar made these quite sweet, but succulent. I paired this as a side dish to fried bread with sauteed cannellinis and Swiss chard ladled over top. It was a wonderful vegetarian meal.,These always turn out great! I skip the sugar. Definitely use parchment paper- even on a silpat baking mat you will need to do a ton of soaking and scrubbing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 450 Degrees F. |
|
2
Done
|
Arrange the Tomatoes on a Sheet Pan, Cut Sides Up, in a Single Layer. |
|
3
Done
|
Drizzle With Olive Oil and Balsamic Vinegar. Sprinkle the Garlic, Sugar, Salt, and Pepper Over the Tomatoes. |
|
4
Done
|
Roast For 25 to 30 Minutes, Until the Tomatoes Are Concentrated and Beginning to Caramelize. |
|
5
Done
|
Serve Warm or at Room Temperature. |
