The recipe is easy-peasy. I cook these every week and my tomatoes encourage me to eat salads day in, day out. So even though they've got sugar in them, I figure eating salads most day is good for me, no? Plus cooked tomatoes contain lycopene, which is a great antioxidant and prevents cancer.
Donna Hay's famous roasted tomatoes
Bag of roma tomatoes, the riper the better
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, packed down hard
2 tablespoons olive oil.
Cut roma tomatoes in half length-wise and place face down in tray. Combine all ingredients. Pour over tomatoes. Easy, huh?
Bake in oven 180 degrees centigrade for between an hour & an hour & a half, until mixture thickens and goes a bit gooey/toffey-like.
These can be used in any tomato-based pasta dish, like the Pancetta & Tomato Pasta Recipe on our blog. Or, if you find salads boring, these will entice you into serial salad territory on a regular basis (think rocket, goats cheese, pine nuts....).
Warning - you will become addicted!