Cara spoons these luscious tomatoes over crostini (recipe follows) that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
45 mins plus overnight marinade
Servings:
8
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Toss tomatoes with 2 tablespoons oil and salt in a baking dish or a shallow baking pan lined with parchment paper. Roast until the tomatoes have softened and started to wrinkle but remain somewhat plump, 30 to 40 minutes.

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  • In a medium bowl, whisk together 1 tablespoon olive oil, balsamic vinegar and sugar. Stir in garlic cloves, basil and the warm tomatoes, along with any tomato juices in the pan. Let cool, then cover and chill overnight. Bring to room temperature before serving.

Crostini

Diagonally cut a baguette or petite Italian loaf (about 3 inches in diameter) into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Brush with olive oil and bake at 400° until light golden and just crisp, 6 to 10 minutes.

Nutrition Facts

65 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterolmg; sodium 74mg; potassium 222mg; carbohydrates 5g; fiber 1g; sugar 3g; protein 1g; trans fatty acidg; vitamin a 820IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 14mcg; vitamin b12mcg; calcium 13mg; ironmg.

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