Oven-roasted Balsamic Tomatoes

By Kim Coverdale

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Balsamic vinegar gives these ovenroasted tomatoes a divine flavour, which is then intensified by thyme, garlic and oregano.

All you have to do is throw all your ingredients of Oven-roasted Balsamic Tomatoes

  1. 1kg tomatoes, quartered
  2. 6 sprigs fresh thyme
  3. 6 sprigs fresh oregano
  4. 3 garlic cloves, unpeeled
  5. 2 tablespoons extra virgin olive oil
  6. 2 tablespoons balsamic vinegar
  7. 2 teaspoons brown sugar

The instruction how to make Oven-roasted Balsamic Tomatoes

  1. Preheat oven to 220C/200C fan-forced. Line a shallow roasting pan with baking paper.
  2. Place tomato in prepared pan, cut-side up. Top with thyme, oregano, garlic, oil, vinegar and sugar. Season well with salt and pepper. Roast for 15 to 20 minutes or until just starting to soften. Turn oven off. Cool tomato in oven for 20 minutes.
  3. Transfer tomato, garlic and balsamic mixture to an airtight container. Refrigerate for up to 3 days.

Nutritions of Oven-roasted Balsamic Tomatoes


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