Monday, February 14, 2011

Roasted Tomatoes with Risotto Cakes

My in-laws are in town to help us with our house project. After working on the roof all day, dinner needed to come together fast! My solution: Use leftover risotto cakes from supper club as the base for very easy Roasted Tomatoes. (I used grape tomatoes because it’s winter and other tomatoes are tasteless.) The combination was delicious and, best of all, was on the table in about 30 minutes. Enjoy!

Roasted Grape Tomatoes
2 pints grape tomatoes
3 garlic cloves, chopped
Salt and pepper
Olive oil
2 Tbsp. balsamic vinegar

1. Place tomatoes in a baking dish; sprinkle with chopped garlic, salt, and pepper. Drizzle tomatoes evenly with olive oil and balsamic vinegar.
2. Bake at 400° for 20 to 25 minutes or until tomatoes are softened.

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