Here is a terrific side dish for fish or chicken. I actually made a big pot of quinoa and had the tomatoes over quinoa tossed with a little lemon olive oil and parmesan cheese…a perfect lunch!
I love the small heirloom tomatoes available at Trader Joes and Whole Foods. I used one container for this recipe.
Here’s what you need:
1 container small heirloom tomatoes, cherry tomatoes, or 10 plum tomatoes
4 T extra virgin olive oil
1 1/2 T balsamic vinegar
2 large garlic cloves, minced
2 t sugar
freshly ground pepper
Preheat oven to 450 degrees. Slice tomatoes in half and arrange (cut side up) on foil-lined baking sheet. Drizzle with olive oil and vinegar. Sprinkle with sugar, salt and pepper. The garlic is messy but I placed a piece on each tomato one by one. ( I didn’t want any to be left out of the party!) Roast for 25 to 30 minutes or until tomatoes are beginning to caramelize. May be served warm or at room temperature.
Peace and veggies,