Even with just two tomato plants, we are nearly overwhelmed with tomatoes! We pick them just about everyday but yesterday seemed to tip me over the edge. We've been managing just eating them raw, but I now know I have to get cooking with them. I'm planning on making some roasted tomato soup and then also trying some tomato sauce. I've never tried that before. Should be fun.
They are drizzled with blackberry balsamic vinegar, and sprinkled with homegrown oregano and marjoram. Hmmm. Here's the oil-free recipe. Can't wait for lunch time.
Recipe: Balsamic Roasted Cherry Tomatoes
Ingredients:
Cherry tomatoes
Balsamic vinegar - plain or flavored
Fresh herbs, such as basil, oregano, marjoram
Directions:
Preheat oven to 400 degrees F/ 200 degrees C
Halve tomatoes and place on silpat or parchment paper on a baking tray. (It is important to use a non stick surface as no oil is added in this recipe.)
Sprinkle with chopped herbs of your choice
Drizzle with balsamic vinegar
Roast in the oven for 25 - 30 minutes.
Serve warm with crusty bread or on toast.
Store at room temperature for maximum flavor.
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