Roasted Balsamic Tomatoes

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Roasted Balsamic Tomatoes

 

 

500 g (18 oz) nectar tomatoes (see Note)

olive oil

4 tsp balsamic vinegar

salt and pepper, to taste

 

 

1. Preheat oven to 180 C (350 F) or 160 C (3230 F) for fan-forced.

 

2. Lightly oil a large oven tray.

 

3. Cut tomatoes in half lengthways, and place cut side up on tray.

Spray with olive oil and drizzle with balsamic vinegar. Season.

 

4. Roast for 30 minutes, until soft.

 

5. Cool tomatoes to room temperature before serving.

 

 

 

NOTE: Nectar tomatoes are similar to grape tomatoes but slightly

rounder and larger.

 

TIP: You can cook the tomatoes up to 3 hours in advance. Keep at room

temperature before serving.

 

 

 

Serves 6.