For much of my life I've had a texture issue with raw tomatoes. There's a little too much going on, if you know what I mean. You've got the skin, the flesh, those creepy green seeds and icky oozing goo they are suspended it. And yet if they are cooked and then pureed I'm fine with them. I mean, don't get me wrong. I love the flavor of tomatoes and it's only been somewhat recently that am I trying to force myself to enjoy them raw. Until that day comes, I am thankful for this recipe which comes from my new favorite cookbook Fresh Every Day, by Sarah Foster.
6 roma tomatoes, halved lengthwise
1 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary
kosher salt and freshly ground black pepper
Preheat oven to 400 degrees F.
Line a baking sheet with foil and then place a piece of parchment paper on the bottom. Trust me, just do it. The tomatoes bake really well on the parchment, but the balsamic vinegar can totally burn onto the pan making cleanup a hellish nightmare involving those slimy SOS pads and none of us want that. Place the tomatoes cut side down, and scatter the onions and rosemary over the top. Drizzle everything with the olive oil and the balsamic vinegar then season with salt and pepper. Give it toss so the tomatoes and onions get coated.
Place the pan in the oven and roast for 30 to 40 minute, stirring every once in a while, until the tomatoes are soft and shriveled and the vinegar has carmelized.
Wow. These tomatoes are so flavorful - the perfect combination of sweet and savory. Their texture is nice and soft but not mushy. They release their juice which combines with the balsamic vinegar and gets cooked down sort of glazing the the tomatoes and onions. You could probably double this recipe and then give everything a quick puree in the food processor and have yourself a beautiful sauce for pasta.