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Roasted Tomato Confit With Balsalmic Glaze
Roasted Tomato Confit With Balsalmic Glaze

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We hope you got insight from reading it, now let’s go back to roasted tomato confit with balsalmic glaze recipe. You can have roasted tomato confit with balsalmic glaze using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Roasted Tomato Confit With Balsalmic Glaze:
  1. Get tomato confit
  2. Take 6 roma tomato
  3. Use 2 tsp sugar
  4. You need 1 tbsp olive oil
  5. Get 2 tsp dried italian mix herbs or rosemary
  6. Use 2 tbsp any tomato paste or spaghetti sauce
  7. Prepare garnish option
  8. Take 2 tbsp balsamic glaze
  9. Provide 1 small romania salad or red cabbage
  10. Take 1 slice thinly parmesan cheese or red leichester cheese
  11. You need serving option
  12. Provide 1 plain omellette
Instructions to make Roasted Tomato Confit With Balsalmic Glaze:
  1. Bake tomato confit
  2. Slice tomato into half then add sugar, olive oil and spaghetti sauce and mix well
  3. Put tomato into baking try or muffin tray and bake 180 C for 20 to 30 minute till tomato are soften
  4. To serve
  5. FOR THE PLAIN OMELLETTE. beat egg then pour on a oiled non stick pan and once eggs are set then fold over and off heat and trim omellette into bite size square
  6. On omellette square top tomato confit and balsamic glaze with red cabbage and red leichester cheese

On a baking tray, line the tomatoes up and drizzle the mixture over the top then sprinkle the thyme and salt & pepper to taste. While the tomatoes are roasting, place the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and reduce the liquid until thick. Top toast rounds with roasted tomatoes, and sprinkle with fresh basil. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan.

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