I made a new topping/ingredient for pizza and pasta this week: oven roasted tomatoes. The balsamic vinegar gives the tomatoes a nice tangy bite! Try it as a topping on this pizza or perhaps toss with this Italian pasta salad.
Oven Roasted Tomatoes
3-4 cups cherry or grape tomatoes
1/4 cup olive oil (reserve 1 tablespoon)
1 teaspoon sea salt
1 teaspoon minced garlic
10-12 leaves fresh basil
1 tablespoon balsamic vinegar
Freshly ground pepper
Preheat oven to 300 degrees. Line a cookie sheet with a silicone baking mat. Halve tomatoes. Place tomatoes on silicone baking mat and drizzle with olive oil (reserve 1 tablespoon for later use). In a small bowl, mix the reserved olive oil, salt, garlic, basil and vinegar. Place in a mini food processor and blend. Scrape out and toss with olive oil drizzled tomatoes. Sprinkle freshly ground pepper across top of tomatoes. Bake in oven for 2-1/2 hours.