ROASTED garlic Balsamic TOMATOES

Tantalize your palate with slow roasted Italian tomatoes halves.
A splash of Balsamic accompanies crushed garlic with sweet and salty sprinkles.

Although, I've used the Italian tomato in so many ways...
roasting them launches them close to my tummy strings.


Particularly this year, whereby Mother nature has not been kind to our tomato growers.
Many have had the woes of lesser quality products than they've been used to.
Therefore, what better way is there to perk these red beauties up...roasting of course.

Now, for those wondering where I've been...here's the abbreviated version.
Partly, activities through our short Summer has snatched me away.
However, mostly, a turbulent time in my very challenging PC life has...
handed me a few frustrations to say the least.
I not only changed my computer...I had to jump through the newest operating system hurdle.
Did I mention that I dearly stayed loyal to my machine for almost ten years.
Yes, that's right...changes in tech have not been my strength until I'm forced to make changes.
Just the files alone have pounded me with a substantial tech head-ache. 
So many documents just wouldn't open with newer, advanced software.
Just de-crapping the bloatware to preserve what little privacy we have left took forever.
Am I sounding a tad dramatic...probably...
however, I feel better now that I've put it out there.

I live for knowledge...right behind living for eating of course ;o)
I don't mind learning new things...but, really...did I need to do it during the Summer time?
Unfortunately, I did and I can happily announce that I've survived this tumultuous journey.

Alright, enough of the tech pity party.
It's time to get right back into the kitchen.

Not to toss aside my other favourite ways of roasting plump, scarlet rubies...
this particular preparation won me over for first place in my tomato roasting repertoire.

ROASTED garlic Balsamic TOMATOES
yields 28 halves

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(American / Metric measures)

. 14 plump, plum type Tomatoes
. 4 medium garlic cloves, crushed
. 2 Tbsps. (30ml) organic sugar
. 2 Tbsps. (30ml) Balsamic vinegar
. 4 Tbsps. (60ml) e.v.Olive oil
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) granulated garlic powder
. 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, ground rosemary

. Pre-heat oven at 420F/220C/Gas7
. Position the rack in the center of the oven.
. Prepare a large baking sheet pan fully lined with parchment paper. 

1. Wash and dry the tomatoes.  Then, in a very large bowl, place the tomatoes cut lengthwise in half.
2. To the tomatoes, add all the ingredients.  Toss these tomatoes a few times within a 10 minute period.
3. Once the tomatoes have been properly coated, spread them (cut side up) evenly onto the lined baking sheet.
4. With a spoon, distribute the remaining juices left at the bottom of the bowl.
5. ROAST: depending on the initial size and water content of the tomatoes...you'll probably roast them for at least 1 hour up to maybe 15 minutes more...or until they shrivel up slightly and appear tender.  Note: halfway through roasting, rotate the pan.
6. Take them out from the oven and let them rest at least 10 minutes before serving warm.
. Any remaining tomatoes can be completely cooled before refrigerating for up to about 5 days.  They can also be stored in an airtight glass jar filled with grapeseed (or Canola) oil and stored in the freezer for later delicacies.

I've used this roasted tomato in a few instances already:
. Tomato pesto type sauce:
Use the tomato purée as a  lightly dilute it with the cooked pasta water and olive oil. 
Sprinkle with loads of grated Parmesan or Pecorino cheese.

. Spread / Dip:
In a blender, whip up the tomatoes with a little of the cooked juices. 
Add more olive oil and maybe a touch of Dijon mustard and walnuts. 
A pinch of sea salt and Cayenne pepper gives it a great kick.

. As a side for practically any meal.
. Onto a toasted, rustic bread or in a delish sandwich.
. As a pizza topper with a sprinkle of several cheeses.
. Coarsely chopped and mixed into any pasta dish.

My thoughts and prayers are with my friends in Texas who have been in a real turmoil. 
All your strength and courage is a true testament to the amazing community you hold. 
May this unexpected nightmare be over as soon as possible.

With positive thoughts and simple meals...
I'll hopefully be back soon with many more of these simple preparations.

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.