Misc. — Year Round Oven Roasted Tomatoes by dvdlee

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Misc. -- Year Round Oven Roasted Tomatoes
Submitted by dvdlee on August 27, 2004 at 9:56 am

DESCRIPTION
Misc. -- Year Round Oven Roasted Tomatoes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a great recipe for enjoying good tasting roasted tomatoes the entire year -- especially when tomatoes are out of season.

I use these to make Tomato Soup, dice for a brushetta topping, slice for adding to salads, etc. The roasting adds sweetness and intensifies the tomato taste. These keep in the fridge for a week or so and can be frozen...

2 28 oz. cans of whole tomatoes (best brands are Muir Glen, Progresio and Hunts)
2-3 tablespoons of balsamic vinegar (the cheap grocery store kind -- NOT the very expensive real thing
2 Tablespoons brown sugar (light or dark)

Preheat the oven to 425F. Line a rimmed cookie sheet or jelly roll pan with foil.

Taking the whole tomatoes trim off the hard stem end, then slice the tomato almost down to the tip and make sure the juice runs out into a separate bowl.

Place the trimmed & sliced tomatoes on the baking sheet. Dab the balsamic vinegar on the tomatoes with a brush, then sprinkle the brown sugar on top of the tomatoes.

Bake for 30-40 minutes until the tomatoes have started to collapse and are slighly caramalized. Remove from oven, let cook briefly, then gently peel them from the foil and place in a bowl.

(You can save the canned tomato juice for use in soup, vegetable stock or as a base for Bloody Mary's!)

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