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.
