10 March 2009

Roasted Tomatoes

It just wouldn't be Andalucia without those vine ripened tomatoes... Lovely side dish and fabulous flavours...


12 large ripe vine tomatoes
2 tablespoons balsamic vinegar
3 tablespoons olive oil
A sprinkle of caster sugar
Salt to season

How to make:

1. Wash the tomatoes and cut in half. Place in a roasting tin in a single layer if possible. Drizzle with the oil and vinegar, season with salt and mix well.
2. Roast the tomatoes in a medium oven for around 50 minutes to an hour (adding the sugar after 20 minutes or so)
3. When the tomatoes are ready, they will be soft and lightly caramelized. Serve warm.


Shionge said...

About the vinegar is there is special kind we need to use?

For Chinese family what we have is just white vinegar.

Sure looks yummy there ;D

Orce Serrano Hams said...

Shionge: You would need balsamic vinegar although white wine or cider vinegar would also work just as well.

Anonymous said...

I think balsamic vinegar would be best, though. I adore cooked tomatoes and this sounds delicious.