Roasted Tomatoes

The Sunday before our wedding, Austin went into the kitchen and came out hours later.  Here's what he presented:

Huge brownie points to the future hubby (as if I wasn't going to marry him in 6 days anyways)!!  Sirloin steak and tomatoes from the CSA and toasted couscous.  There is nothing better than a meal like this on a Sunday afternoon.

Hope you enjoy this simple tomato recipe that Austin found and adapted from the Food Network.

Roasted Tomatoes

Ingredients
24 large cherry tomatoes (in red and orange), halved lengthwise
3 tbs olive oil
1 tbs balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp salt
1/2 tsp black pepper

Directions
Preheat the oven to 450 degrees.  Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.