CHEF BRAD FORD / BLUE DIAMOND CATERING
Serving Size: 4 Preparation Time: 30 minutes
Use non stick baking pans and line them with parchment paper to avoid over caramelizing and possibly ruining your pans.
Heat oven to 400 degrees F. Use two non-stick baking sheets; line them with parchment paper and generously rub with olive oil. Arrange tomato quarters; skin down or slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and drizzle with balsamic vinegar. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1/2 hour or more; ovens vary; convection is the preferred method. Roasted tomatoes will keep a week in the refrigerator or freeze well; allowing use all through the winter.
These are great on thin baguette rounds with Spanish Manchego cheese and basil chiffonade, but they are great on sandwiches, pizza, puree for basil tomato bisque, pasta with artichokes roasted the same way, salsa with roasted red and poblano peppers, a superior substitute for the oily sun-dried tomatoes sold at the store, the versatility is endless. Try it and trust me you will eat them right off the pan they are so good; use a local farmer and support your farmers market! Tomatoes will be great all through September this year! And for a great salsa recipe visit: www.bluediamondcatering.com