My Mom found this recipe in a magazine sitting in the waiting room of an office over 20 years ago and it’s been a household staple since. Unfortunately we have no idea who developed the recipe as there was no author listed, but it’s a great one. The roasted tomatoes are savory, ever-so-slightly tangy, and so tender.
We make these every year as part of our Christmas dinner, hence the name “Christmas tomatoes.” I can’t recommend them enough! And if you want to take inspiration from our Christmas menu, I also recommend that too. We serve standing rib roast, gorgonzola gnocchis, these tomatoes, arugula salad, and sourdough. Perfect.
Ingredients
2 pints of cherry or grape tomatoes
Juice of 4 limes
4 tsp of toasted sesame oil
4 cloves of garlic, crushed
4 tbsp of balsamic vinegar
2 tsp of salt
Black pepper (to taste)
Instructions
-Preheat oven to 225 degrees
-Line roasting pan with parchment paper
-Cut at least two deep slits into tomatoes and put on roasting pan
-In a bowl, mix lime juice, garlic, balsamic vinegar, and salt. Pour mix over tomatoes, and toss well. Season with pepper to taste
-Bake tomatoes at 225 degrees for one hour
-After an hour, turn the oven off and let tomatoes sit in warm oven for an additional hour
-Remove from oven, tomatoes should be tender and some of the sauce reduced. Enjoy!
“Christmas tomatoes”
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