Roasted Tomatoes...

I have not posted anything for a while. I have been running ragged with everything that is going on here with my family. There just never seems to be enough time in the day. That does not mean we are not eating...but time for photos and such just seems to get chewed up by life itself. I always mean to make time to look at all the beautiful blogs out there and just do not always get to it...
That said... this is a very simple recipe from Ina Garten for Roasted Tomatoes....The tomatoes around here are simply awful in winter. Even the Plum tomatoes are horrid. Roasting them gives them new life and they are pretty tasty as well...I have made these quite a few times now. I use parchment paper on my sheet pan....it saves the pan from getting really yucky with the vinegar and you still get all of the lovely caramelized bits. I also cut the sugar down in the recipe, in fact I have made it with no sugar at all... and the tomatoes are still lovely. This particular batch was a really bad batch of tomatoes...they were barely pink and hard as a rock. They ended up being quite delicious. I used them on some turkey burger sliders, for breakfast with a poached egg and a whole wheat English muffin, or with cottage cheese , on sandwiches....there are lots of ways to use them. I keep them in a container in the fridge...nice to have them there! I like to just pop one in my mouth...when no one is looking!

Roasted Tomatoes
from Ina Garten's Back to Basics

Prep Time:8 min
Cook Time:25 min

Serves:
4 to 5 servings

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.