Slow Roasted Tomatoes with basil & balsamic

We Believe in Home Cooks

Slow Roasted Tomatoes with basil & balsamic

0.0 from 0 votes
Servings

Makes 2 Cups

Total time

1

hour 

30

minutes

Summertime in Louisiana usually brings a tomato โ€œsituation.โ€ The bounty of homegrown tomatoes is hardly a problem, but if you find yourself overloaded, this is the recipe for you. Whatโ€™s even better is that this technique works well with year-round, grocery store cherry, grape or Campari tomatoes. Add basil, a drizzle of ourย Basil Extra Virgin Olive Oilย andย Premium 18 Year Balsamic, and youโ€™re set. We keep these in the fridge on the regular for topping pasta, spreading on crostini and enjoying with a bit of goat cheese.

Ingredients

Instructions

  • Preheat oven to 325ยฐF.
  • Place the tomatoes, basil, garlic and rosemary in a large baking dish. Drizzle in Basil Extra Virgin Olive Oil. Stir to coat the tomatoes. Add in 1/4 cup 18 Year Aged Balsamic. Stir to combine. Season with Sel Gris and black pepper.
  • Roast for 1.5 hours or until the tomatoes burst and the liquid is thick and syrupy. Remove the rosemary sprigs and leave the sauce chunky, chop for a spoonable sauce or even puree for a smooth sauce. Store in the fridge for up to 10 days.

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