Thursday, October 7, 2010
My father is a great gardener. He grows an abundance of vegetables. One of them is the versatile tomato. Which, in theory, is a fruit.
The tomato is a savory, typically red, edible fruit, as well as the plant (Solanum lycopersicum) which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates.
Well, there were so many tomatoes this year, I made quarts and quarts of tomato sauce. I froze the sauce and will have many fuss free italian dinners this winter. Than, my dad gave my a bushel more. OK, I pondered, what will I do with these? Roasted tomatoes! Yes, I can freeze this well! If you’ve never made slow-roasted tomatoes before, prepare to have your mind blown with an amazing flavor!
4 tablespoons good 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 freshly ground black pepper
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve at room temperature or cool and place in freezer bags for later enjoyment!