[Zana]

Oven-Roasted Tomatoes

Roasting tomatoes helpes concentrate the fruit's flavor. These savory little bites are a perfect topper for salads and sandwiches.

Serve this with the recipe for Crispy Fried Artichokes.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing

Ingredients
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon plus ¹⁄8 teaspoon sea salt
1/2 teaspoon plus ¹⁄8 teaspoon
freshly ground black pepper
Roma tomatoes, cut in half lengthwise
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
Fresh thyme or oregano leaves, for garnish


Yield: 6 Servings

Directions

Preheat the oven to 350˚F.
o In a large bowl, whisk together the balsamic vinegar, olive oil, ½ teaspoon of the sea salt, and ½ teaspoon of the pepper.
o Add the tomatoes to the mixture and toss gently until the tomatoes are coated.
o Place a wire rack on top of a rimmed sheet pan and place the tomatoes cut side up on top of the wire rack, reserving the vinaigrette mixture.
o In a small bowl, combine the remaining ¹⁄8 teaspoon salt and ¹⁄8 teaspoon pepper, the thyme, and oregano.
o Sprinkle the herb mixture on top of the tomatoes and place the sheet pan in the oven for about 1 hour, or until just beginning to caramelize.
o Remove the pan from the oven and brush the tomatoes with the reserved vinaigrette, using a pastry brush.
o Continue to cook for about 30 minutes longer, or until lightly browned.
o Remove from the oven and cool to room temperature. Garnish.