I just love sinking my teeth into a fresh, ripe tomato. Some people think I’m strange, but I rather enjoy eating them whole, just like you’d eat an apple. I recall picking tomatoes from my Dad’s garden when I was a kid, and eating them on the spot – no knife to cut them up, or salt and pepper to flavor them. I loved them just as they were, .simple and delicious.
To this day I still love them in their natural form, but I also enjoy adding a bit of flavor to them some times. This recipe for Balsamic Roasted Tomatoes is really enjoyable. The white balsamic vinegar adds just a hint of sweetness, and combines very well with the flavors of basil and Parmesan cheese. Now THIS is a great way for a grown up to enjoy tomatoes!
These tomatoes certainly were firm! Usually when I cut into a tomato it is very soft and mushy inside. All the seeds and juice come pouring out, leaving a huge mess to clean up. When I cut into them, no seeds came out and there was only a tiny bit of tomato juice to clean up. They were very hearty!
They held up very well to all of the ingredients I topped them with – white balsamic vinegar, grated Parmesan cheese, dried basil, Kosher salt and pepper.
The finished product was absolutely incredible. They had the perfect balance of sweet and salty, and I loved that they were very meaty, and held their form well unlike other tomatoes I have had.
Balsamic Roasted Tomatoes
Ingredients
- 2 Medium to Large Tomatoes
- 1 Tablespoon White Balsamic Vinegar
- 2 Teaspoons Grated Parmesan Cheese
- 1 Teaspoon Dried Basil
- Kosher Salt
- Pepper
Instructions
- Line a rimmed baking sheet with aluminum foil and preheat oven to 400° F.
- Cut tomatoes into four slices each. Spread tomato slices out on baking sheet.
- Sprinkle tomatoes with white balsamic vinegar, grated Parmesan cheese, dried basil, Kosher salt and pepper.
- Bake for 15-17 minutes, or until cheese has melted and tomatoes are soft around the edges.
