Monday, October 10, 2011

Roasted Romas

Lest we ever be accused of size-based tomato discrimination, let us be clear: we run an equal opportunity tomato roasting operation here. And yes, roasted cherry tomatoes are amazing. But let's not forget that tomatoes of all shapes and sizes deserve a chance to be roasted. And we are here for them. Oh yes. Right here.

For roma tomatoes, start the oven at 325°. Halve lengthwise, turn face up on a nonstick baking sheet, and drizzle with a little olive oil. Roast for 30 minutes, then sprinkle with salt and turn the oven down to 300°. Cook for another 15 minutes.

Remove from oven and drizzle each tomato with a little balsamic vinegar. Replace in oven, roast for five more minutes, and then serve garnished with basil chiffonade and freshly ground black pepper.

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