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2nd Annual Pickle Contest - Winning Recipe
Balsamic Tomatoes
by Mickie Wordhouse
- tomatoes (grape, cherry, or any other small tomato)
- aged balsamic vinegar
- extra virgin olive oil (good quality)
- garlic, crushed
- Italian herbs (oregano, basil, rosemary, thyme)
- Cut fresh tomatoes in half and bake at 400°F for 20 minutes.
- Lower the temperature to 225°F until tomatoes are dry.
- Reconstitute tomatoes in balsamic vinegar for at least one hour at room temperature.
- Pack tomatoes in olive oil with crushed garlic and Italian herbs, and let stand at room temperature at least 24 hours.
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