I have an affinity for tomatoes. So much so that I think it will be necessary at some point in my life to permanently ink a tribute to this lovely, humble produce onto my arm.
Nah. Maybe not.
But I can give you this recipe as a tribute to their awesome-very-few-things-can-beat-the-humble-tomato. How's about that?
This recipe is very easy. Very. But, what it does is MAGIC. Seriously.
Here's how it went down: I had some tomatoes that were pushing into the overripe, soft stage. I didn't want them to go to waste, but since I'm a texture person, I certainly didn't want to eat them raw.
So what did I do? Scanned my stacks of cookbooks and came upon this gem of a recipe.
Roasting the tomatoes caramelizes them and sends their flavor out of this world. I'm not even kidding a little bit. Just trust me.
This recipe came from Ina Garten's (a.k.a. The Barefoot Contessa) cookbook, Back to Basics. These roasted tomatoes are amazing on their own, but would be great in pastas, on toasted French bread with melty mozzarella, or on a homemade pizza.
Roasted Tomatoes with Basil
Note: I didn't actually measure any of the ingredients for this recipe - instead, I let my taste guide me. Therefore, the measurements below are only guidelines...season according to your taste.
1. Preheat oven to 425 degrees.
2. Cut a piece of parchment paper to fit a large baking sheet and line it with the paper.
3. Arrange the sliced tomatoes on the baking sheet in a single layer.
4. Drizzle the slices with olive oil and balsamic vinegar (you may use more or less depending on taste).
5. Sprinkle the tomatoes with the garlic, sugar, salt, pepper, and red pepper flakes.
6. Place baking sheet into the oven and roast for 25-28 minutes or until the tomatoes start to caramelize and the flavors are concentrated.
7. Remove from oven and sprinkle the basil on top. Serve warm or at room temperature.
Enjoy, my friends! This is truly a fantastic recipe that you can use in a variety of ways. But, if you're anything like me...you might just eat the whole pan on its own once the tomatoes have cooled a bit. Also, if you're anything like me and you do eat the entire pan in one sitting, you'll be one very happy camper.
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