This is one of my favorite recipes. I look forward to fresh summer Roma tomatoes so I can make this dish. I learned how to make these from my Italian neighbor, Jeanette. When we lived in California, my husband used to grow our vegetables. I used to take the extra veggies to Jeanette. In return, she taught me how to make her Italian dishes. She is the one who introduced me to Italian cooking.
This recipe is very simple and versatile. I put the roasted tomatoes on my cheese board when throwing a wine tasting party. They are great with a full bodied red wine. I also use them in pasta dishes and sandwiches.
- 10 Roma tomatoes (these were grown by my neighbor, Billy. I think they are absolutely beautiful)
- 2 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar (mine is in a spray bottle. Makes it easier to use. If you don’t have a spray bottle you can drizzle it on with a small spoon.)
- 1 tablespoon of my Italian Spice Mix
- sea salt to taste
- Cut the Roma tomatoes in half
- Use a grapefruit spoon to scoop out the seeds and place them on a foil lined baking sheet
- Sprinkle them with sea salt and my Italian Spice Mix
- Drizzle on the balsamic vinegar and the olive oil
COOK: Preheat your oven to 400 F. Place the tomatoes in the oven and bake them till they are browned. This takes 10 to 15 minutes. Keep an eye on them so they don’t burn.
Arrange the cooked tomatoes in a bowl or platter. Drizzle with olive oil. Top with grated Romano cheese and fresh basil for a finishing touch.