Part one involved roasting the tomatoes and I figured this would be a better job to do the night before so I made extras to go with dinner. Let me tell you, Barefoot Contessa's recipe can stand on its own two feet without the sandwich. The tomatoes flattened out beautifully and despite not having much going for them to begin with (considering what tomatoes look like in November), the flavor was incredible. Don't skip out on the balsamic vinegar or the sugar, as it adds a depth that would be otherwise lacking.
I'll have to tell you what happens in part two when I make the sandwiches (but don't tell my husband yet, it's a breakfast/date surprise), but either way, I now have a delicious side that's easy and impressive.
Roasted Tomatoes
Adapted from Barefoot Contessa
Ingredients
- 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 salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 430 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.
