The combination of balsamic vinegar and thyme will give the tomatoes a delicious sweet and sour taste. It is now very easy to find balsamic vinegar in any supermarket or food shop and, as there are very few ingredients, make sure that you make this dish when tomatoes are in season, ripe, and not full of water. The tomatoes can be served both warm and cold and are the perfect accompaniment for simple broiled (grilled) fish and meat.
Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 1¼ hours
Ingredients
4 tablespoons olive oil, plus extra for brushing
1 teaspoon balsamic vinegar
8 tomatoes, halved
1 thyme sprig
salt and freshly ground black pepper
Method
Preheat the oven to 180°C/Gas Mark 4. Brush an ovenproof roasting dish or pan (tin) with oil.
Whisk together the oil and vinegar in a bowl and season with salt and pepper.
Put the tomatoes into the prepared dish in a single layer, brush the oil and vinegar mixture over them, and sprinkle with the thyme leaves.
Bake for 15 minutes, then reduce the oven temperature to 110°C/Gas Mark 1/4 and bake for at least another 1 hour.
Remove from the oven, transfer the tomatoes to a serving dish, and serve either hot or cold.
Recipe extracted from The Silver Spoon Classic published by Phaidon
Published by Phaidon, The Silver Spoon Classic is a luxurious collection of 170 iconic recipes from Italy’s incredibly diverse regions. With dishes for all tastes and seasons, it’s a definitive guide to preparing the most important, authentic Italian meals. Enjoy the easy and delicious recipes on the pages ahead, adding a taste of Italy to your table.
