I have never been faced with that many tomatoes! The only logical choice was to share a few with a neighbor and then start roasting! I faced a similar situation at my daughter's house last year. She had so many tomatoes that I didn't know where to begin. Ina Garten came to the rescue then as she did now. In Ina's cookbook, Barefoot Contessa Back to Basics, it is suggested that olive oil and balsamic vinegar be drizzled on the tomatoes....that sounded great to me. So I gathered everything together and after heading to the herb garden to trim the basil plant, all was ready!
My plan was to roast and freeze for use in the winter when store-bought tomatoes taste like cardboard! This recipe only yields a serving for 4 to 5 people. I just increased the amounts based on how many tomatoes I had on the baking sheet.
Roasted Tomatoes with Balsamic Vinegar
and Fresh Basil
adapted slightly from Barefoot Contessa Back to Basics
Yield: 4-5 Servings
Preheat oven: 450° F.
12 plum tomatoes, halved, seeds removed
1/4 cup good extra virgin olive oil
1 1/2 Tbsp balsamic vinegar
2 large garlic cloves, mince
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
10 large fresh basil leaves, julienned
Preheat the oven to 450° F.
Arrange the tomatoes on a baking sheet in a single layer, cut sides up. Drizzle the olive oil and balsamic vinegar over the tomatoes. Then sprinkle them with the garlic, sugar, salt ad pepper.
Place the sheet in the oven and roast for 25 to 30 minutes, until the tomatoes begin to caramelize and the flavors are concentrated.
Remove from the oven and sprinkle with julienned basil leaves. Serve warm or at room temperature.
NOTE: Since I was freezing the tomatoes for future use, I allowed them to come to room temperature and then placed them into freezer bags.
I varied the herbs that I used. Some trays featured oregano and rosemary! Just remember to add the fresh herbs after taking the tray from the oven.
I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage.