Roast Tomato And Balsamic Mayonnaise Recipes

Steps:

• Preheat the oven to 450 degrees F.
• 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.

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil.
• Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Steps:

• Preheat oven to 180°C.
• Place tomatoes in a small roasting dish in single layer.
• Drizzle with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar, then sprinkle with sugar.
• Roast tomatoes for 1 1/2 hours, or until slightly shrivelled and starting to char around the edges, then remove from oven and cool.
• Combine egg yolks, mustard and remaining vinegar in a food processor and process until combined.
• With the motor running, add remaining olive oil a little at a time (the mixture should be emulsified and quite thick).
• Add roasted tomatoes and any juices, and process until smooth, then season to taste with sea salt and freshly ground black pepper.
• The mayonnaise will keep, covered and refrigerated, for up to 1 week.