Time: 10 minutes prep; 1 hour baking
Yield: 12 halves
Basics & Foundation Recipes
6 Roma tomatoes, halved lengthways, core trimmed
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
- Line a baking tray that will hold the halves in a single layer with baking paper and place the tomatoes on it, cut side up.
- Drizzle generously with olive oil and balsamic vinegar. Scatter well with brown sugar, salt and pepper.
- Place the tomatoes in the oven at 150 - 160C for one hour or until they are well caramelised and shrunken but not burst. There should be plenty of juice in the tray.
- The tomatoes will have intense flavour and should be served at room temperature. They will keep well in the fridge for few days.