Roasted Tomatoes with Balsamic
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!
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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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
