Barefoot Contessa's Roasted Tomatoes

Submitted by Juenessa

"I saw Ina make these on her cooking show. The episode was entitled "Photo Finish". These tomatoes are delicious!"

 

• Ready In: 33mins
• Ingredients: 7
• Serves: 4-5

ingredients

• 12 plum tomatoes, halved lengthwise, cores and seeds removed
• 4 tablespoons olive oil
• 1 1⁄2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper

directions

1. Preheat the oven to 450 degrees F.
2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
3. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
4. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
5. Serve warm or at room temperature.

Reviews

[swissms]

I had some trouble with this recipe. While the recipe is very simple and the flavor is very good (5 stars), my tomatoes never began to carmelize as described in the directions, instead they mostly dissolved. Again, the flavor is wonderful and I would like to try again with greater success. Any suggestions would be welcome.

 

[Juanita H.]

These were delicious. I added some freshly grated parmesan reggianno and fresh chiffonade of basil after I pulled them out of the oven. Oh, I also used campari tomatoes rather than Romas, cause that's what I had (it's early spring). The balsamic vinegar with the sugar made these quite sweet, but succulent. I paired this as a side dish to fried bread with sauteed cannellinis and Swiss chard ladled over top. It was a wonderful vegetarian meal.

 

[angiebroyles]

These always turn out great! I skip the sugar. Definitely use parchment paper- even on a silpat baking mat you will need to do a ton of soaking and scrubbing!

 

[paintpaint]

Delicious as a appetizer or side dish.

 

[Sweet Baboo]

This recipe made even winter, grocery store romas taste wonderful. Mine took longer than stated to roast, probably because they were not vine ripe and soft, but the end result was terrific. I used some on top of pizza, and the rest will be added to a pasta salad tonight...very versatile!