Slow-roasted tomatoes, balsamic vinegar ... what's not to love here? Delicious with vine-ripe tomatoes or a great way to coax flavour out of ones you find in the supermarket. Makes a great starter or side dish and of course is totally made for breakfast. But don't stop there, think about bruschetta, served with creamy ricotta and a pesto, on top of a Chicken Parmi or in a warm salad or quiche. DELISH!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Kilo ripe tomatoes, halved
- 2 Tablespoons raw sugar
- 2 Teaspoons pink salt flakes BUY
- Generous drizzle balsamic vinegar
- Generous drizzle Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Preheat oven to 160°C and line a large flat baking tray with paper. Prepare tomatoes and place onto the tray. Sprinkle with sugar, salt and drizzle with balsamic and oil to taste.
- 2
Roast for about an hour, until well caramelised and browned.
