We have harvested a few tomatoes already, although I’m going to confess these are just some bought ones. Tomatoes are called ‘pomodoro’ in Italian which means ‘golden apple’. This method of quick roasting leaves them retaining their shape. They were still watery and ideal as as a side served with the risotto. They were like a fresh fleshy tomato sauce.
- Preheat the oven to 220°C.
- Place tomatoes on a lightly greased baking tray.
- Season with olive oil, salt and balsamic vinegar.
- Place in the oven for 20 minutes.
Alternative: If you have more time and would like to slow roast your tomatoes. Slice them in half. Change the oven temperature to 175°C, and leave them for 2-3 hours. Keep them moist with the olive oil. The liquid will have reduced and they will be crisper.