Matthew Mead / Associated Press

Salt the cherry tomatoes in this dish before roasting to draw out the excess water. The result? Deeply flavorful tomatoes.

Roasted balsamic cherry tomatoes

Published: Wednesday, Oct. 3, 2012 - 12:00 am | Page 6D

Prep time: 25 minutes

Cook time: 6 minutes

Serves 4

Don't be put off by the amount of salt in this recipe; much of it drains off before the tomatoes are roasted. Salting the tomatoes helps draw out excess water, producing a better roasted tomato. These tomatoes can be served on their own as a side dish, or over pasta for a simple (but delicious) sauce.

INGREDIENTS

2 pints cherry or grape tomatoes

2 teaspoons kosher salt

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon ground black pepper

INSTRUCTIONS

Slice the tomatoes in half, then set them in a strainer. Sprinkle the salt over the tomatoes, then gently mix. Place the strainer in the sink or over a bowl and let sit for 15 minutes.

Meanwhile, heat the broiler. Line a rimmed baking sheet with foil.

Give the tomatoes a shake to discard any liquid that has accumulated in the strainer. Transfer the tomatoes to a medium bowl. Add the remaining ingredients and toss well. Transfer the tomatoes to the prepared baking sheet, arranging them in an even layer.

Broil on the center rack for 4 to 6 minutes, or until the tomatoes begin to brown and soften. Serve immediately.

Per serving: 90 calories; 60 calories from fat (67 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 2 g fiber; 5 g sugar; 1 g protein; 490 mg sodium.

© Copyright The Sacramento Bee. All rights reserved.



Sacramento Bee Job listing powered by Careerbuilder.com
Quick Job Search
Sacramento Bee Jobs »
Buy
Used Cars
Dealer and private-party ads
Make:

Model:

Price Range:
to
Search within:
miles of ZIP

Advanced Search | 1982 & Older

TODAY'S CIRCULARS