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Tantalize your palate with slow roasted Italian tomatoes halves.
A splash of Balsamic accompanies crushed garlic with sweet and salty sprinkles.
For a dedicated post...refer to:
http://www.foodessa.com/2017/08/roasted-garlic-balsamic-tomatoes.html
Raciónes: 28 halves
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Ingredientes
- . > (American / Metric measures) <
- . 14 plump, plum type Tomatoes
- . 4 medium garlic cloves, crushed
- . 2 Tbsps. (30ml) organic sugar
- . 2 Tbsps. (30ml) Balsamic vinegar
- . 4 Tbsps. (60ml) e.v.Olive oil
- . 1/4 tsp. (1.25ml) sea salt
- . 1/4 tsp. (1.25ml) granulated garlic powder
- . 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, ground rosemary
Direcciones
- Pre-heat oven at 420F/220C/Gas7. Position the rack in the center of the oven. Prepare a large baking sheet pan fully lined with parchment paper.
- . Wash and dry the tomatoes. Then, in a very large bowl, place the tomatoes cut lengthwise in half.
- . To the tomatoes, add all the ingredients. Toss these tomatoes a few times within a 10 minute period.
- . Once the tomatoes have been properly coated, spread them (cut side up) evenly onto the lined baking sheet.
- . With a spoon, distribute the remaining juices left at the bottom of the bowl.
- . ROAST: depending on the initial size and water content of the tomatoes...you'll probably roast them for at least 1 hour up to maybe 15 minutes more...or until they shrivel up slightly and appear tender. Note: halfway through roasting, rotate the pan.
- . Take them out from the oven and let them rest at least 10 minutes before serving warm.
- . Storing: Any remaining tomatoes can be completely cooled before refrigerating for up to about 5 days. They can also be stored in an airtight glass jar filled with grapeseed (or Canola) oil and stored in the freezer for later delicacies.
- . Flavourful wishes from Claudia's Kitchen...FOODESSA.com
