Roasted Tomatoes with Basil

Julie’s right: I’m a Barefoot Contessa disciple, and here’s another really tasty—and easy—recipe from Back to Basics. I bought a flat of Roma tomatoes at Sam’s Club a few weeks ago then realized, when I got home, that I had no idea what to do with them. This recipe uses twelve tomatoes, and I’m thinking it’s pretty good because, unless he spit his tomatoes into his napkin, Dave ate at least two of them. Has anyone else ever seen Dave eat a tomato?

Roasted Tomatoes with Basil

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
¼ cup good olive oil
1 ½ tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
10 large fresh basil leaves, julienned

Preheat the oven to 450 degrees. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the 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.