Serves: 4
Total Calories: 159

1 1/2 pounds ripe tomatoes (4 or 5 medium), cut into large wedges
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 teaspoons aged balsamic vinegar, preferably at least 15 years

Heat the oven to 450°F. Toss the tomatoes, half the oil, the salt, and pepper on a rimmed sheet pan or in a large roasting pan and roast until the tomatoes are just beginning to break down, 6 to 8 minutes. Toss with the remaining oil and the vinegar before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 159
Calories from Fat: 120

More Recipes from the Homemade in a Hurry Cookbook:
*Vegetable Accompaniments
Almond Miso Green Beans
Asparagus With Tofu Vinaigrette
Baked Acorn Squash With Spiced Applesauce
Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish
Baked Potatoes With Toppings: Shrimp and Russian Dressing
Baked Potatoes With Toppings: Smoked Salmon, Chive, And Cream Cheese
Bananas Broiled With Chutney
Beet 'n' Smashed Potatoes
Broccoli Rabe With Prosciutto And Raisins
Brussels Sprouts Roasted With Onion Jam
Cannellini Succotash
Chèvre Mashed Sweet Potatoes
Corn Pilaf
Fennel Braised With Apples And Rosemary
Feta Fries
Gingered Edamame
Grilled Asparagus With Pecorino
Grilled Beets With Fig Molasses
Haricots Verts With Mustard Vinaigrette
Lime-A-Beans
Mashed Roasted Potatoes with Garlic "Butter"
Portobello Mashed Potatoes
Rabe With Potatoes And Feta
Roasted Balsamic Tomatoes
Roasted Corn And Tomatoes
Roasted Maple-Glazed Beets
Roasted Peppers And Carrots
Roasted Romanesco With Capers
Roasted Teriyaki Fries
Roasted Turnips And Apples
Roasted Yams with Chutney Glaze
Roman-Fried Artichoke Hearts
Soy Succotash
Stir-Fried Broccoli With Ginger And Walnuts
Stir-Fried Brussels Leaves With Prosciutto
Stir-Fried Tomatoes With Toasted Tabbouleh
Vanilla Cauliflower Poached In Almond Milk
Wok-Seared Corn And Ginger
Zucchini And Wild Mushrooms