10 March 2009
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.