|Ina's Tomatoes at MiddleBar|
MiddleBar Roasted Tomatoes
12-15 roma tomatoes cut in 1/2 cores and seeds removed
White granulated sugar
Salt and Pepper
Crushed garlic (I use the jar version but don't tell Ina)
Preheat the oven to 450.
Oil a half sheet pan and place the tomato halves face up on the baking sheet. Brush each tomato with crushed garlic and drizzle with olive oil and balsamic. Sprinkle with salt, fresh ground pepper and sugar. (I find that the more sugar the better, my grandfather was from Palermo, Italy and had a heavy hand with sugar in all of his red sauces.) Roast until the tomatoes are caramelized, about 30-40 minutes. Serve warm or at room temp with Burrata cheese (drizzled with olive oil, s&p) and crostini.
The Barefoot Contessa, Ina Garten, is my favorite chef hands down. I have a special love for Ina and she inspires many recipes that you read here on MiddleBar including these roasted tomatoes. I often take the liberty of altering Ina's recipes usually adding some New Orleans flair and even occasionally omitting some butter, gasp. All that butter is just cheating anyway.
How easy is that Ina!