Ruby Red Oven Roasted Roma Tomatoes
August 2, 2010 Leave a comment
I grew up eating tomatoes like most people did apples. Not a day went by that dinner was served sans tomatoes slices drizzled with olive oil or tossed into a salad. My parents would grate them into soups, turn tomato paste into delicious sauces, or just serve them on their own sprinkled with salt. There is nothing I love more than garden fresh tomatoes, they are so fragrant, sweet and tangy. But never before have I oven roasted them. I experimented with this recipe a few weeks ago and gave it to my biggest tomato critic, my mom. She went bananas, and now I make sure to have these ruby red sweet treats on hand anytime she stops by. Best of all they are great served alongside almost any dish you can think of or even on their own with a little sprinkle of goat cheese (pictured above). I have a feeling that you will go bananas over these too!
BEAUTY BONUS: The tomato has a high vitamin content: its characteristic red color indicates the presence of lycopene, an excellent natural antioxidants (anti-aging ;-), and beta-carotene
- 12 roma tomatoes, halved lengthwise, cores and seeds removed
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, minced
- Sea Salt & freshly ground black pepper
- 1 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme (chopped)
- Feta or Goat Cheese for sprinkling
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. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 50-65 minutes, until the tomatoes are concentrated and beginning to caramelize. Finish with balsamic vinegar and a sprinkle of goat or feta cheese. Serve warm or at room temperature.