With the temperatures dropping, some of you are probably wondering what to do with the last of your garden tomatoes. One of my favorite ways to prepare tomatoes is to oven roast them. The addition of the oven heat seems to concentrate their flavor and bring out the all of the sweet, tangy, juicy deliciousness. I also love to cook with is bourbon because it brings a warm, slightly smoky flavor that blends so well with food. A few days ago, I decided to combine the two and what I got was a wonderful tomato dish that is bursting with so much deep, rich flavor that I am sure could turn even the bland supermarket tomatoes into a delicious side dish. Serve as it as a side with steak as an elegant, yet rustic explosion of flavor. They would also be wonderful served for brunch with your favorite frittata or spooned over you favorite pasta.
Bourbon Balsamic Roast Tomatoes
- 2 lbs cherry or grape tomatoes
- 1 large shallot, finely chopped (about 1/2 cup)
- 4 large garlic cloves, minced
- 6 tablespoons bourbon
- 4 tablespoons balsamic vinegar, well aged
- 4 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon sea salt
Preheat oven to 475 degrees. Place the tomatoes in a single layer in a nonstick baking dish. In a separate bowl, whisk together the remaing ingredients. Pour the dressing over the tomatoes and stir carefully to coat the tomatoes. Roast for 20-30 minutes or until the glaze has reduced and the tomatoes begin to burst and caramelize. Serve warm or at room temperature. Enjoy!