If you are in the market for a good new mouth watering recipe, then maybe you should look into Balsamic Roasted Tomatoes. This particular dish is great for any occasion and provides a tasty alternative to fried foods as well as roasting your own vegetables.
Although the standard recipe contains a tomato and olive oil base, it has been adapted and transformed into a sweet and spicy treat. The unique ingredient combinations provide a healthy balance between the rich flavor of the tomato and the olive oil giving it a balanced and delicious taste that goes perfect with a glass of white wine or beer.
If you’re looking for a great way to add lots of flavor and a bit of thickness to any tomato sauce, then you should try making your own Balsamic Roasted Tomatoes. Tomatoes themselves are fairly low in sugar, but when they’re roasted and fermented with the right balance of flavors, they become sweeter, and their color changes from purple to gold.
Not only is roasting tomatoes great for making tomato paste, it’s also a great way to incorporate the highest amounts of fresh, rich, complex flavors into your cooking. Read on to find out how to make this incredibly versatile food from scratch.
Balsamic roasted tomatoes are a great addition to just about any kind of meat. If you’re trying to think of a new way to enhance the flavor in meats then roast them on your own at home. They’re easy and quick to make so you don’t need a fancy oven or even a fire to get that great roasted taste that only balsamic roasted tomatoes can give. You just need the patience to cook them right and a few basic tools.
Balsamic Roasted TomatoesCourse: BreakfastCuisine: AmericanDifficulty: Easy
Balsamic roasted tomatoes provide a burst of savory umami to pastas, whole grains, curries and soup.
6 medium-sized tomatoes
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for storing
1 tbsp balsamic vinegar
1 teaspoon packed fresh oregano leaves
- Preheat the oven to 300˚ F. Line a sturdy baking sheet with parchment paper.
- Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
- Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
- Roast for 90 minutes or until the edges are puckered and lightly charred.
- Pack into a jar adding the fresh oregano leaves. Be sure to pour all of the excess oil, balsamic vinegar and tomato juices from the parchment paper into the jar as well. Add about 1 tablespoon of additional olive oil if needed.
- Store in the refrigerator for up to one month.
Reference : thewimpyvegetarian.