ROASTED BALSAMIC HERB TOMATOES

These roasted tomatoes are a lovely side dish to accompany any meal.  And they would be even better with fresh summer ripened tomatoes!  A simple recipe...but so delicious.  My daughter does not really like tomatoes, however she loved these which tells me this is a winner!
We had these on top of a salad with my Red Wine Vinaigrette Salad Dressing and a sprinkling of Feta Cheese:
Ingredients:
3 large tomatoes, sliced about 1/4 inch thick
Seasoning blend - I used this one
Salt and Pepper
Olive Oil
Balsamic vinegar
Parmesan Cheese
Wash, then slice the tomatoes 1/4 inch thick, laying down into a baking pan.  Sprinkle each tomato with the seasoning blend, salt and pepper.  Add a good drizzle of olive oil on top, then a sprinkling of Parmesan Cheese to each tomato.
Drizzle Balsamic vinegar over each tomato slice.

Bake in a preheated oven at 350 degrees for 30-40 minutes
Serve hot from the oven as a side dish or on top of a salad.

Ina Gawne
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6 comments on “ROASTED BALSAMIC HERB TOMATOES”

  1. I've vowed to roast my own tomatoes this year, since I do love them, so this recipe is very timely, Ina. BTW, you had me at balsamic! 🙂 Your roasted tomatoes look absolutely fantastic!
    Shirley

  2. I prefer roasted tomatoes to raw - the flavour has so much more depth doesn't it?... and Balsamic Vinegar oh my!
    I make Basil Sherry over summer and often sprinkle that over my roasted tomatoes. I will definitely be trying the balsamic x

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April 25, 2011
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