Oven-Roasted Tomatoes
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
41
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Balsamic Vinegar2 tbsps
Dijon Mustard1 tbsp
Honey3 cup
Canola Oil2270 g
Roma Tomatoes (quartered)1 tbsp
Dried Basil1 tbsp
Kosher Salt1 tsp
Garlic Powder (dried)1 tsp
Onion Powder1 tsp
Cracked Black PepperDirections:
1
For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste
2
Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined
3
For the roasted tomatoes: Preheat the oven to 400 degrees F
4
Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each
5
Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned
6
Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes
7
Roast the tomatoes 45 minutes
8
(This is a fast roast, not an oven-dried tomato
9
Do not flip or shake the pan
10
The tomatoes will caramelize slightly on the top and the bottoms will remain juicy
11
) Turn the oven off and let sit in the oven 15 additional minutes