Due to a bit of a tomato glut, I decided to do something different – different for me, that is. These Roasted Tomatoes looked nice but the great surprise was just how tasty in a different way they were – quite different from fresh.
Tomatoes – I used a mix of cherry and other
Extra virgin olive oil
Sherry vinegar (about half of the quantity of the combined oils)
Salt and pepper
Fresh herbs for garnish
Mix the oil, vinegar and seasonings in a bowl. Toast the tomatoes about in the bowl until they are well covered.
Roast on a baking sheet in a single layer in a hottish oven for around 10 to 15 minutes. They should have burst a bit and have released a bit of moisture.
It probably wasn't ideal to use different sizes of tomato but it still seemed to work ok. Garnish with some chopped herbs.
We ate these hot with our dinner as a side and the next day as part of a pasta sauce.