12 roma or plum tomatoes, halved lengthwise
4 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons good quality honey
1 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees.
Half the tomatoes, and place them on a lined baking sheet. Drizzle the top with the olive oil, balsamic vinegar, honey, minced garlic, and freshly ground black pepper. Roast in the oven on a middle shelf for 25-30 minutes, until caramelized and have good color.
Remove from the oven, and let rest for 5 minutes. Sprinkle the sea salt over the top of the tomatoes, top with tons of freshly chopped basil, and enjoy warm or at room temp!
I really jumped the gun on seeing organic tomatoes in the store, getting all excited, and honestly expecting them to taste like tomatoes instead of water. Wellll it made for a sad salad at lunch yesterday, but a delicious side to my dinner last night! There's something about roasting vegetables that makes them 100 times better, but this especially applies to tomatoes in my opinion. Doctor them up with garlic, balsamic, honey, and fresh basil, and they are just perfect. Plus, basil tastes like basil all year round... thank gosh.
Recipe adapted from Ina Gartens Roasted Tomatoes.
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