Monday, January 31, 2011

Slow Roasted Balsamic Tomatoes

-    12 tomatoes
-    4 cloves of garlic, peeled and finely sliced
-    1 handful of fresh basil leaves, torn
-    12 bay leaves
-    12 green onions
-    salt
-    fresh ground black peper
-    ¾ cup balsamic vinegar
-    2 tbsp olive oil

Preheat oven at 325°F

Make an X on the tops of the tomatoes. Springkle the botton of a glass baking dish with the garlic and basil leaves. Place the tomatoes snuggly into the baking dish. Push a bay leaf into each of the scored tomates. Lay the green onions on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the onions to really press the seasoning into them. Weave the green onions in and around the tomatoes. Pour over the balsamic vinegar and drizzle olive oil over the tomatoes. Season with salt and pepper. Bake in the preheated oven for one hour. Remove the bay leaves before serving.

Original recipe via Jamie Oliver

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