I say tomato, you say toe-mato.

Hey everyone!  I thought I would post a quick recipe this afternoon.  Blake and I love sun-dried tomatoes, but those little suckers can get quite expensive and come about 3 per jar.  Sooooo, in order to satisfy our constant craving (hum a little tune here if you wish) I came up with an easy and very yummy alternative.

Oven Roasted Grape Tomatoes with Basalmic Vinegar

1-2 pints of fresh grape tomatoes( I buy the Cherubs at Sam's, more bang for your buck)
1/8 of a cup of extra virgin olive oil
3 tbs. of basalmic vinegar
1/2 t.s. sea salt
1/2 t.s. ground black pepper
3/4 cloves of minced garlic
1 large ziplock bag

Start by pre-heating your oven to about 275 degrees.  The key is low and slow here.  Next slice all of your tomatoes in half and put them in the ziplock.  Add your olive oil, basalmic vinegar, salt, pepper, and garlic to the bag.  Seal the bag, roll the bag all around and let them sit out flat for about 20 minutes for the flavors to combine.  Line your baking sheet with tin foil or parchment paper and spray with non-stick spray.  Spread out the tomatoes evenly.  Sprinkle a little extra S&P over the top for good measure and pop them in the oven.

Grape tomatoes sliced before the other ingredients have been added.

I let the tomatoes go for about an hour.  However if the grape tomatoes are especially smaller or larger than normal they might need 10-15 minutes in either direction.  After the time is up you are left with shrivled little bites of heaven!  They are sweet, salty, and rich.  The roasted tomatoes are perfect for topping salads, pizzas, sandwiches (just made a grilled cheese with mozzarella, basil and these bad boys last night) or tossed into hot pasta.  I have dreams about tossing them into the next loaf of bread I make with some rosemary.  The possibilities are endless!  I store them in a new clean ziplock in the fridge and pull them out whenever the mood hits. 

Happy Roasting!

Xo-Wife of Wright