Roasted Tomatoes with Balsamic Vinegar and Fresh Basil

adapted slightly from Barefoot Contessa Back to Basics


Yield:  4-5 Servings

Preheat oven:  450° F.


12 plum tomatoes, halved, seeds removed

1/4 cup good extra virgin olive oil

1 1/2 Tbsp balsamic vinegar

2 large garlic cloves, mince

2 tsp sugar

1 1/2 tsp kosher salt

1/2 tsp fresh ground pepper

10 large fresh basil leaves, julienned


Preheat the oven to 450° F.


Arrange the tomatoes on a baking sheet in a single layer, cut sides up.  Drizzle the olive oil and balsamic vinegar over the tomatoes. Then sprinkle them with the garlic, sugar, salt ad pepper.


Place the sheet in the oven and roast for 25 to 30 minutes, until the tomatoes begin to caramelize and the flavors are concentrated.


Remove from the oven and sprinkle with julienned basil leaves.  Serve warm or at room temperature.


NOTE:  Since I was freezing the tomatoes for future use, I allowed them to come to room temperature and then placed them into freezer bags.  


I varied the herbs that I used.  Some trays featured oregano and rosemary!  Just remember to add the fresh herbs after taking the tray from the oven.