How gorgeous are these tomatoes?! They're sweet on their own, but a quick roast blisters the skin, adds caramelization and brings out more of their natural sweetness. So what's the perfect partner for sweet tomatoes? Salty feta cheese and tangy balsamic glaze!
About the balsamic glaze: Balsamic glaze is basically a balsamic reduction, a process that makes balsamic vinegar sweeter and gloriously thick. I chose to buy prepared glaze for this recipe (sold next to the regular balsamic vinegar), but it's really easy to make on your own. To make a balsamic glaze from scratch, combine 2 cups of balsamic vinegar and 1/2 cup brown sugar in a small saucepan. Set the pan over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to low and simmer for 15 to 20 minutes, until the liquid has reduced by half (the glaze should coat the back of a spoon).
Blistered Tomato Salad with Feta and Balsamic Glaze
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 pints grape or cherry tomatoes (I chose 1 pint yellow and 1 pint red)
Salt and freshly ground black pepper
2 ounces feta cheese chunks or crumbles
Fresh basil leaves
1 tablespoon balsamic glaze
Preheat the oven to 400 degrees. Line a
large baking sheet with
parchment paper or foil.
In a
large bowl, combine the olive oil, basil and oregano. Add the tomatoes and toss to coat (using your hands is the best way to coat every tomato!).
Transfer the tomatoes to the prepared pan and season with salt and pepper. Roast for 1o to 12 minutes, until the tomatoes just start to blister.
Transfer the tomates to a serving dish and top with the feta cheese and basil leaves. Drizzle the balsamic glaze over top just before serving.
Serves 4
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