Roasted Tomatoes

This week has felt a bit meh.  After the heat wave last weekend when summer remembered the UK for a brief time, our fridge freezer decided to break down, causing me to have a break down.  Unaccustomed to such high temperatures the fridge decided to emulate by warming itself up.  I finally admitted we had a problem when pools of water started to appear on the kitchen floor.  All this took place after we had hauled bags of groceries back from the market.  In amongst our loot were these lovely baby plum tomatoes.  Most UK tomatoes are grown on the Isle of Wight and since that’s where I’m from I knew they had to be good.  I decided to try roasting some and they did not disappoint.  Roasting tomatoes brings out their natural sweetness and balsamic vinegar is the perfect flavour compliment.  I love these mixed in to salads, on grilled fish or mixed in to pasta.  They ooze summer so we should embrace them while we still can.

 

200g tomatoes of your choice.  I used baby plum tomatoes.

1 clove of garlic crushed

½ tablespoon balsamic vinegar

1 tablespoon olive oil

Preheat oven to Gas Mark 5, 190°C, 375°F

Line a baking tray with parchment.  Mix together the garlic, balsamic vinegar, and olive oil.  Cut the tomatoes in half and place in a bowl, coat with the oil and vinegar mixture.  Place the tomatoes skin side down on the parchment.  Roast for 30 – 45 minutes until the skins are blistered and the tomatoes are beginning to release their juices.