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Roasted Balsamic Tomatoes |
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Serves: 4
Print this Recipe
This fragrant, pungent tomato compote is the perfect accompaniment to a roasted chicken or a char-grilled steak.
1 1/2 pounds ripe tomatoes (4 or 5 medium), cut into large wedges
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 teaspoons aged balsamic vinegar, preferably at least 15 years
Heat the oven to 450°F. Toss the tomatoes, half the oil, the salt, and pepper on a rimmed sheet pan or in a large roasting pan and roast until the tomatoes are just beginning to break down, 6 to 8 minutes. Toss with the remaining oil and the vinegar before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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