USE-IN-EVERYTHING MARINATED ROASTED TOMATOES
Sandwiches, salads, soups, pizzas, pasta, flatbreads, part of a charcuterie board, on a cracker with some cheese, frittatas, quiche…if it’s savory, chances are these tomatoes will work brilliantly as a secondary ingredient or as best in show. Roasting them will transform even disappointing tomatoes changing their flavor to bright and intense. The marinade of balsamic, garlic and crushed red pepper elevates them even further. Dip crusty bread in any residual oily mixture left over from the marinade.
- 2 lbs grape or cherry tomatoes, halved
- A good pinch of sea salt and freshly ground pepper
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper chili flakes
Preheat the oven to 350°F (180°C) regular bake. Line a large baking sheet with parchment paper.
Arrange the tomatoes, cut side up on the baking sheet. Sprinkle quite liberally with salt and pepper. Bake for 1 1/2 hours until the tomatoes are semi-wrinkled so they look halfway between plump and dried (see photos).
Combine oil, vinegar, garlic, red pepper, a good pinch of sugar, salt and pepper in a 2 cups (500ml) jar with a lid. Add the warm tomatoes and gently stir to combine. Store in the fridge up to 2 weeks. The olive oil will solidify in the fridge so let the jar sit out for about 20 to 30 minutes before serving. Makes about 1 1/2 cups.
Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg