Roasted Tomatoes with Basil

Roma tomatoes are really weird. How is it they are always in season? And why is it that no recipes ever call for them? BECAUSE THEY HAVE NO TASTE!! Welcoming all of you housewives to the new and improved 2011, I am sure you are looking for new healthy ways to feed your people! This is a SUPER easy recipe from my dear friend, the Barefoot Contessa, and I know you will never want for answers to the Roma tomato questions that plague us all!

Roasted Tomatoes with Basil
Back to Basics
The Barefoot Contessa

• 12 plum/Roma tomatoes halved lengthwise, seeds removed but core in tact. (You can use any number of tomatoes here)
• 1/4 cup olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar (Don't worry, I know this seems odd)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 10 large fresh basil leaves, julienned (Didn't have these on hand so I used dried basil, no problem)

Preheat oven to 450 degrees.

(Spray your baking sheet with non-stick spray or you will have some casualties here) Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes start to caramelize and the flavors are concentrated. Sprinkle the basil on top and serve warm or at room temperature.