Vinegar Roasted Cherry Tomatoes

This is a quickie version of the Tomate Provençal recipe from Cooking with Adrienne, Volume I.  If you are like me, towards the end of winter you are bored with root vegetables and the bounty of summer is a long way off.  But you can brighten up your meals with this trick for boosting the flavor of winter tomatoes by roasting them with vinegar.  It will definitely wake up your taste buds.20160319_175610

It was inspired by a vinaigre de miel that I brought back with me from the Languedoc.  I had never heard of honey vinegar so of course I had to taste it.  The agrodolce balance in this vinegar caught me completely by surprise. Unfortunately it is not something that you can easily get outside of France. However, I tested a bunch of flavored vinegars and found that the citrus ones work really well.  And if you ever find real vinaigre de miel buy it!

Serve as a side to grilled fish or chicken, I think it goes really well with Sea Bass.

Click here for a pdf of the recipe, OR

Vinegar Roasted Cherry Tomatoes

Serves 4

Prep/Cook time: 30 minutes

24 cherry tomatoes

4 tablespoons flavored vinegar: raspberry, orange or lemon

1 tablespoon dried thyme

Olive oil

Salt & Pepper

Pre-heat oven 450 F

Slice tomatoes in half and crowd them into individual oiled gratin dishes, or one medium gratin dish.  Sprinkle with the vinegar, thyme, salt and pepper.   Place in the upper third of oven and roast for 20 minutes or until the edges of the tomatoes begin to caramelize.  Serve immediately.

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