Romas, beefstakes, heirlooms and cherries, so many tomatoes, so little time. Recently, I purchased several pounds of tomatoes which I intended on using in a variety of recipes. “Intended” being the optimum word, life got busy and other than slicing and tossing into salad greens, making Panzanella Portabello’s and Fettunta Toscana, I still had lots of this ripe red fruit. The quickest and easiest solution, given the time restraint (before they became too ripe) was to roast all that I had. The addition of balsamic vinegar doesn’t make this dish sweet, but rather balances out the acid of the tomatoes. This is a flavorful side dish, keeps in the frig for several days and makes a terrific tasting panini, paired with fresh mozzarella and basil. The recipe can be doubled … or quadrupled as necessary.
- 5 tomatoes
- 1/2 salt
- 4 tablespoons balsamic vinegar
- 3-4 tablespoons extra virgin olive oil
- Black pepper, to taste
- With a serrated knife, (helps keep the juices in) slice the tomatoes 1/4-inch thick.
- Line baking sheets with foil, place the tomatoes in a single layer, sprinkle with salt and balsamic vinegar.
- Bake in 300* oven for 30 minutes.
- Serve at room temperature, place tomatoes on a platter, drizzle with extra virgin olive oil and freshly ground pepper.
These tomatoes love to be served at breakfast in place of potatoes, in an omelet or my favorite-over a slice of bruchetta and topped with a poached egg.