Roasted Tomatoes

I grow plum tomatoes in my garden specifically to make these delicious and sweet roasted tomatoes.  You can add these to pasta dishes, casseroles or serve them as a side dish.  I freeze these tomatoes so I can enjoy them all winter long.

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup olive oil
1 1/2 TBS balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 450.  Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with the garlic, sugar, salt and pepper.  Roast for 30-45 minutes, until the tomatoes start to caramelize.  Remove the tomatoes from pan immediately after you take them out of the oven or they may stick to the pan.

Serves:  4-5

Source:  Barefoot Contessa-Back to the Basics - Ina Garten

Kimberly