I spend all summer d r e a m i n g of tomatoes. But after a couple weeks (and a million salsas, sauces and mozzarella sandwiches), I start to feel sick of them. Then I feel guilty about it because I miss them so bad all winter.
This recipe is a great tomato finale, a fond farewell, and just a damn good Fall recipe. (Nobody wants to roast anything in the summer so this one is for a cool fall evening when you’re cold but you dont want to give in and turn the heat on. I am a strong New England woman…right?)
- A couple or a bunch of small tomatoes [I used regular tomatoes but all the recipes seem to call for plum tomatoes. The important part is that they’re small]
- Sea Salt
- Good Olive Oil
- Your favorite Balsamic Vinegar (we use Trader Joes Balsamic of Modena )
- Super crushed up Dried Basil
- Finely Minced Garlic
- Cut the tomatoes in half, salt and pepper them and place on a cookie sheet.
- Drizzle with olive oil and balsamic vinegar
- Dust each with as much basil as you want
- Top with minced garlic
- Bake for around 10 minutes on 400 degrees.
- If you can let them sit, they marinate in all the goodness and are spectacular cold as well.
tags: Appetizer, Side Dish, Dinner, August, Summer, Fall, Autumn, Vegetarian, Vegan