Roasted Tomatoes 16-Mar-2012

Tomatoes from the grocery and out of season are generally not very interesting. Roasting them gives them a great kick and brings out some lucious flavours that just using them fresh or stewed won’t provide. Roasted tomatoes are a great addition to soups and stews, and marinara or bolognese sauces.

Ingredients

• 2 pounds raw roma tomatoes, washed
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon crushed basil
• 1/2 tablespoon crushed oregano
• salt and pepper to taste

Directions

1. Heat oven to 400&degF;

2. Slice or eighth tomatoes

3. Arrange tomato pieces on a baking sheet

4. Drizzle with olive oil and vinegar (be sparing with the vinegar)

5. Sprinkle with herbs and seasonings

6. Roast tomatoes until slightly brown, approximately 40 minutes