The recipe I'm sharing is actually the side dish of the main meal. It's a super quick, super tasty recipe. I served ours with bolognese stuffed sweet peppers and a little rocket and bean sprout salad. You could use it as an accompaniment to any Italian inspired dish or salad!
I came up with the idea myself, and was rather impressed! The balsamic coating caramalises and makes the tomatoes sweet and tangy. Yes, I am bragging a little.
You'll need:
- Cherry tomatoes, halved
- Olive Oil
- Balsamic Vinegar
- Brown Sugar
- Paprika, Dried Oregano, Sea Salt & Crushed Pepper Corns.
You'll need to:
- In a bowl combine 1 part balsamic with 2 parts olive oil. (There should be enough liquid mixture that your tomatoes have a good coating when mixed, so adjust to fit, but don't add them in just yet!!) Add a teaspoon of brown sugar, the same of oregano and half a teaspoon of paprika. Mix together with a fork.
- Have a taste of the marinade, add salt and pepper to taste. Add your tomatoes and gently mix until the tomatoes are covered. Leave everything marinate for about 30 minutes.
- Heat your oven to about 180-190'C. Place your tomatoes, flat side up, on a baking dish. Spoon on a little excess mixture (it makes a really good salad dressing too if you have enough left over!). Bake for about 30-40 minutes, or until the tomatoes are cooked through, wrinkly, a little blackened and the mixture has started to caramalise.
- Serve with a little sprinkle of oregano. Enjoy!!
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Omg. Drool.....this looks super delicious.
ReplyDeleteThis sounds amazing! And that sprout salad looks wonderful, as well.
ReplyDelete<3 Melissa
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