Slow Roasted Balsamic Tomatoes With Leeks And Basil Food

SLOW COOKER BALSAMIC CHICKEN WITH TOMATOES AND BASIL

Steps:

• In a medium bowl, stir together the garlic, tomatoes, vinegar, olive oil, and ¼ teaspoon salt.
• Add 2 cups of the tomato mixture to a 6-quart slow cooker. Sprinkle both sides of the chicken with the remaining ¼ teaspoon salt, then add to the slow cooker. Top with an additional 1 cup of the tomato mixture. Set aside the remaining tomato mixture, covered, for serving.
• Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
• Remove the chicken to a cutting board or plate, shred with two forks, then return to the slow cooker, stirring to combine with the tomatoes and juices.
• Serve the chicken, topped with the remaining fresh tomato mixture and sprinkled with the fresh basil.

BALSAMIC ROASTED TOMATOES

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.

FAST TOMATOES WITH BASIL AND BALSAMIC

Steps:

• Preheat the oven at 180oC/350oF/Gas 4.
• Place tomatoes on oven tray with the cut side facing down.
• Dash over the balsamic vinegar, basil, salt, black pepper to taste.
• Bake for about 15 minutes for semi firm (still holding shape) and 30 minutes for well done (extra soft).

SLOW-ROASTED BALSAMIC TOMATOES WITH LEEKS AND BASIL

Steps:

• Preheat oven to 170 degrees C/ 325 degrees F.
• Cut an'X' into the top of each tomato.
• Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
• Stand the tomatoes next to each other in the dish, on top of the garlic and basil.
• Push the bay leaves into the top of the tomatoes and season with the salt and pepper.
• Sprinkle the leeks in and around the tomatoes.
• Pour over the balsamic vinegar.
• Drizzle over the olive oil.
• Bake in preheated oven for an hour.
• Remove the bay leaves.
• Serve.

SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 250 degrees. Take a sheet pan large enough to hold tomatoes in a single layer and line it with parchment paper. Arrange tomatoes, cut side up, in pan.
• Heat oil in heavy skillet. Add onion and cook over low heat until tender but not brown. Stir in garlic, cook a few minutes longer, and then remove from heat.
• Scatter onion and garlic over tomatoes along with pepper flakes, basil, sugar and salt. Place in oven and roast uncovered about 3 hours, until tomatoes are cooked but hold their shapes. Allow tomatoes to cool, slip off skins, then use in recipes or freeze in containers for future use.