This side dish adds a wonderful splash of color to the plate, is delicious and can be made when vine ripe tomatoes aren’t in season. Roasting the plum tomatoes brings out the evocative tastes of summer. Super easy, this will become one of your best, go-to, side dishes. Pretty enough for company, easy enough for every day.
- 6 large plum tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 to 2 teaspoons sea salt
- 1 to 2 teaspoons sugar
Preheat oven to 425 degrees Fahrenheit.
Slice tomatoes in half lengthwise. Place, cut side up, on a baking sheet lined with parchment paper or tin foil. (Don’t skip the paper/foil, the natural sugar in tomatoes plus the added sugar creates juices that will stick and burn on the pan, making for very difficult clean up.)
Drizzle lightly with olive oil. Drizzle, ever so lightly with balsamic vinegar. Sprinkle with salt and sugar. Roast in oven for 25 to 30 minutes. The sugary juices will smoke and likely burn a little. Don’t worry, the tomatoes will come out nicely charred, slightly wilted and oh so delicious! These can be served warm or at room temperature.
I once adapted this recipe for a Mexican menu I served. I replaced the balsamic vinegar with fresh lime juice and added a sprinkle of ground cumin. Delicious!!