This recipe makes dried tomatoes with a rich, robust flavor thanks to the balsamic vinegar. They will only take about an hour to make in your oven.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 pound Roma tomatoes
- Olive oil
- Salt
- 4 Tablespoons balsamic vinegar
Preparation:
Preheat oven to warm (315 F/160 C/Gas 2).
Cut one pound (500 g) of egg (Roma) tomatoes in half lengthwise. Put them on a non-stick baking tray and brush lightly with extra virgin olive oil. Sprinkle with salt and drizzle with 2 tablespoons of balsamic vinegar.
Roast for 1 hour, basting every 15 minutes with another 2 tablespoons of balsamic vinegar.
Yield: 6 to 8 servings
Recipe Source: The Essential Pasta Cookbook (Whitecap Books)
Reprinted with permission.
Cut one pound (500 g) of egg (Roma) tomatoes in half lengthwise. Put them on a non-stick baking tray and brush lightly with extra virgin olive oil. Sprinkle with salt and drizzle with 2 tablespoons of balsamic vinegar.
Roast for 1 hour, basting every 15 minutes with another 2 tablespoons of balsamic vinegar.
Yield: 6 to 8 servings
Recipe Source: The Essential Pasta Cookbook (Whitecap Books)
Reprinted with permission.
