Soon we will be growing lots of tomatoes in the greenhouse (following the expert advice from Top Veg) and I can’t wait. The last two years I have been growing tomatoes I have learnt alot about the tomato and what to do with the harvest of green or red tomatoes.
Balsamic Tomatoes is one of my favourite vegetable recipes given to us by some of our farming friends. Firstly I love this recipe because the tomatoes taste fantastic, secondly because this dish is so easy to prepare and finally balsamic tomatoes is a versatile dish that can be served with many types of meals.
- Red tomatoes (any size and 1 to 2 tomatoes per person).
- Brown sugar.
- Balsamic vinegar.
1) Cut the tomatoes in half.
2) Place face down in an ovenproof dish.
3) Sprinkle on some brown sugar, as much or as little as you want.
4) Pour on the balsamic vinegar so that the sugar is soaked into the vinegar, but the tomatoes are not fully covered.
5) Roast in a medium-hot oven for 40-45 minutes.
6) Check the tomatoes regularly to make sure that the tops don’t burn.
7) Serve immediately spooning the balsamic juice over the tomatoes.
We have served this dish with roast chicken, beef, pork, lamb, pheasant or guinea fowl, as well as chicken breast, shepherds pie and sausage casserole. The list is endless. Let me know what you think to this dish and what you like to serve it with. Enjoy.