Roasted Balsamic Tomatoes

Ina Garten’s recipe – all her, no me

Servings – 24 1/2 tomato

12 plum tomatoes, halved lengthwise, seeds (not cores) removed – 5.28
1/4 cup olive oil – 1.16
1 1/2 tablespoons balsamic vinegar -$0.49
2 large garlic cloves, minced – $0.10
2 teaspoons sugar – $.02
Kosher salt and freshly ground black pepper – $0.05

Total for recipe – $0.30 per serving
Calories: 27.4 Fat: 2.3 Protein: 0

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with 1/4 cup of olive oil and the balsamic vinegar.
Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
Allow the tomatoes to cool to room temperature.

You can make a few of these or a lot of these. I have never tried freezing them, but they last for a week or two and are great on pasta, pizzas, salads, bruschetta, eggs, by themselves. When plum tomatoes are on sale, I take advantage and make these.


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