This is definitely a plan-ahead kind of meal. With a little olive oil, balsamic vinegar, garlic, salt, pepper, and sugar to caramelize, these tomatoes roasted up quite nicely! They did take two hours in the oven, but let me tell you, it was totally worth it. I'm eager to try this recipe again with maybe other vegetables too. Mmmmmm!!! I don't think I've ever tasted tomatoes like this before. It was just delicious!So as you can see in the recipe, all you do after the tomatoes are done is let them cool, add the cheese and basil, drizzle with olive oil, shake on a little salt and pepper, and you're all set to dig in and enjoy! I had it for dinner with some left-over mashed potatoes with peas. Oh Ina, you almost never disappoint me! Yes, ALMOST never. . . I wasn't too impressed with her Roasted Potato Leek Soup but hey, no one's perfect. I've forgiven her.
Enjoy the salad! I sure did!
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