This past weekend we decided we needed to recreate Sea Girt’s Joe Leone’s roasted tomatoes. This recipe beats their’s hands down.
Barefoot Contessa 2006
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F.Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.