Friday, August 20, 2010

Roasted Tomatoes w/ Garlic and Oregano

  • 4 cups St. Nick tomatoes

  • 2 garlic cloves, sliced

  • 2 tbls. fresh oregano leaves

  • 3 tbls. balsamic vinegar

  • 1/4 cup olive oil

  • Salt, Pepper and garlic powder

    Preheat oven to 450F. Place the tomatoes and garlic in a baking dish large enough so they are not crowded. Drizzle oil over the tomatoes, then sprinkle with the salt, pepper and garlic powder and mix together using your hands to ensure all of the tomatoes are covered well in oil and seasonings. Add the oregano over the tomatoes and drizzle with the vinegar.

    *Note: the vinegar helps to cut through the natural sweetness of the tomatoes. If you are using a less sweet tomato, the vinegar is optional.

    Roast the tomatoes for 25-30 minutes. Once roasted, set aside to cool. Once cooled you can serve as a side dish, over pasta, or place in a blender and blend into a sauce to serve over pasta, meats, fish, etc. Choice is yours!

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