This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Oven Roasted Tomatoes
This simple, yet satisfying, side dish is the perfect accompaniment to any meal. Our Coratina EVOO, Thyme White Balsamic and Pepe e Aglio turn this simple recipe from simple to gourmet.
Ingredients
4 tomatoes on the vine, sliced to 1/2-inch-thick
2 Tbs Seasons Thyme White Balsamic Vinegar
1 Tbs Seasons Garlic White Balsamic Vinegar
Seasons Garlic Infused Salt, to taste
1/4 cup Seasons Coratina Extra Virgin Olive Oil or Robust Extra Virgin Olive Oil
Sprigs fresh thyme, rosemary
1 clove of garlic thinly sliced
Seasons Pepe e Aglio to taste
Instructions
Preheat oven to 350F degrees.
Line a baking sheet with parchment paper.
Arrange tomato slices and drizzle with extra virgin olive oil, then season with Garlic-Infused salt and Aglio e Peppe seasoning. Sprinkle fresh thyme, rosemary, and the sliced garlic.
Roast for about 7 to 10 minutes.
Drizzle Thyme and Garlic White Balsamic on the tomatoes and serve hot or at room temperature.