So Much Flavor!

A few months back I was watching an episode of the Barefoot Contessa and happened upon this simple recipe for roasted plum tomatoes. Hmm, I thought. Is that really even much of a recipe? It didn't impress me, with so few ingredients and instructions, I didn't both with it that day. However, just recently, I was out of town with my husband at Panera, an establishment I wish would come to my area.  We were ordering breakfast and my husband was telling me about this egg white-roasted tomato-pesto breakfast sandwich I had to try. Usually I am a cinnamon-crunch-bagel kind of girl but I was willing to change it up this time. Well, I have to say, this is one of the better breakfasts I have had at Panera and I knew I could recreate it at home.

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.