Tomatoes and balsamic vinegar are a match made in heaven. The sweet-sour notes of the reduced balsamic compliment the aromatic freshness of the tomatoes perfectly, and the sage adds a wonderful savoury robustness.
Any variety of tomato can be used for this recipe, just so long as they’re ripe. Cherry and baby plum tomatoes can be left whole, larger tomatoes should be quartered. Try mixing different varieties for contrasting texture and flavour. As with most things in the kitchen, buy good quality aged balsamic; cheaper versions with added caramel lack the complexity of a good aged Modena vinegar.
- Method :
- Preheat oven to 180°C.
- Place the tomatoes on a baking tray or in an ovenproof dish, add the oil, balsamic, salt and pepper, and mix well.
- Chop half of the sage and sprinkle it over the top of the tomatoes. Place in the oven to roast for 20 minutes.
- After 20 minutes the tomatoes should be beginning to soften nicely, and the balsamic and oil should be mixing with the cooking juices to create a warm dressing. Lay the remaining whole sage leaves on top of the tomatoes and return to the oven for a further 10-15 minutes.
- Remove, garnish with a few fresh sage leaves, and serve along with the cooking liquor.