Recipe-344-Whole Roasted Summer Tomatoes with Olive Oil, Balsamic Vinegar and Coarse Sea Salt
Nothing tastes more quintessentially summer than a plate of fresh, whole-roasted tomatoes that are lightly seasoned with olive oil, balsamic vinegar and coarse sea salt. Whether you’re throwing a garden party or just looking for an easy weeknight dinner option that is sure to tantalize your taste buds, these roasted tomatoes will not disappoint! Bursting with flavor and nutrition, these incredibly simple oven-made treats are the perfect side dish (or vegetable main course!). Ready in under an hour and requiring no complicated techniques or expensive ingredients, this recipe is guaranteed to be a new favorite even among picky eaters: win over even the most selective family members with one yummy bite of melt-in-your mouth tomato goodness!
- 4 tomatoes, large, ripe
6 tbs olive oil
- 6 tbs Balsamic vinegar
1 tsp coarse sea salt
1/4 tsp black pepper
- Black olives to garnish and optionally bread to serve.
Preheat the oven at 350°F.
- Pierce each tomato with a knife and arrange in a baking sheet.
- Roast for about 20-30 minutes until golden brown.
Remove from oven and place on a plate, drizzle with vinegar and the remaining olive oil, and serve hot with black olives and bread.
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