Something truly magical happens when you slow roast tomatoes in the oven at a low temperature. Their natural sweetness comes bursting out, and the simple yet delicious flavors of balsamic vinegar, garlic and basil are a perfect balance to the tomato's acidity. Even in the winter, when finding good tomatoes at the market seem, well, hard to find, this is a great side dish that will add a ton of flavor and bright, beautiful color to any dinner plate.
INGREDIENTS
- 2 Each Plum Tomatoes
- 1 Clove Garlic
- 2 Medium Basil Leaves
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. Olive Oil
- Kosher Salt and Freshly Ground Black Pepper, to taste
INSTRUCTIONS
Step 1: Set oven to 200℉ and gather your ingredients. You'll also need a cutting board, Chef knife and a small sheet pan.
Step 2: Slice tomatoes lengthwise, removing the core.
Step 3: Mince your garlic by finely chopping the peeled bulb.
Step 4: Roll cleaned and dried basil leaves tightly lengthwise, then slice into narrow strips and chop finely. Set aside.
Step 5: Place tomatoes, cut side facing upwards, onto the sheet pan. Drizzle lightly with olive oil and sprinkle with garlic, salt and pepper. Place into the preheated oven for 90 minutes.
Step 6: Once out of the oven, drizzle the roasted tomatoes with additional olive oil, balsamic vinegar and fresh basil. Serve warm.
Oven Roasted Tomatoes
Equipment
- Chef Knife
- Cutting Board
- Sheet Pan
- Measuring Spoons
Ingredients
- 2 Each Plum Tomatoes
- 1 Clove Garlic
- 2 Medium Basil Leaves
- 1 Tbsp. Balsamic Vinegar
- 1 Tbsp. Olive Oil
- Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions
- Set oven to 200℉, and gather your ingredients. You'll also need a cutting board, Chef Knife and a small sheet pan.
- Slice tomatoes lengthwise, removing the core.
- Mince your garlic.
- Roll cleaned and dried basil leaves tightly lengthwise, then slice into narrow strips and chop finely. Set aside.
- Place tomatoes, cut side facing upwards. Drizzle lightly with olive oil and sprinkle with garlic, salt and pepper. Place into the preheated oven for 90 minutes.
- Once out of the oven, drizzle the roasted tomatoes with additional olive oil, balsamic vinegar and fresh basil. Serve warm.
