All the taste of the sun and the summertime on this simple dish that will be one of our best allied in the kitchen.
Caramelized tomatoes can be used on top of you bruschetta, with a tablespoon of pesto on it, or can be, together with your roasted potatoes with fresh rosemary, a perfect side dish for fish or roast beef. Wonderful on your sandwich with olive paste and pecorino cheese, or olive paste and ricotta cheese...I stop, but you continue your culinary trip...maybe one day you¹ll be here with us. if in the meantime you make a good recipe..drop me an email...

Suggested pasta: all kind

Serve 4
Ingredients:
- 12 round and mature tomatoes
- 1 tsp of salt
- 1 Tbs of raw sugar
- 3 Tbs of extra virgin olive oil for the pan + 5 Tbs for the pasta
- 1 clove of garlic
- 2 Tbs of balsamic vinagre
- 1 tbs oregano

How to procede:
1) cut the tomatoes by the width and make inside each half a diagram like if you were plying tree of a kind.
Put 3 Tbs extra virgin olive oil into a baking pan and lay the tomatoes,
Sprinkle salt and raw sugar. Bake at 350°F for 25 min.

2) In a serving bowl put the 5 Tbs of extra virgin olive oil, the fine sliced garlic, the oregano and the 2 Tbs of balsamic vinegar. Let marinate for 30 min.

3) When tomatoes are done, collect their juice and add to the ingredients in the bowl.

4) Cook your pasta and broil the tomatoes in the meantime.
When pasta is ready drain it and poor on the bowl. Add the caramelized tomatoes and mix.

Buon appetito!

Wine combination: Steve's suggestions
You need something a bit acidic with the sweetness. As a variation with the other sweet tomato recipe, I'd go with a Colli Orientali Schioppettino Sauvignon