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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
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; fat 5g; saturated fat 1g; carbohydrates 5g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 819.6IU; vitamin c 12.8mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 14.4mcg; sodium 74mg; potassium 222mg; calcium 13mg; iron 0.3mg.
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