Balsamic Roasted Tomatoes
Balsamic Roasted Tomatoes with apple cider vinegar (ACV) is a tangy sauce made with Live Original ACV.
Serves
4 people
Prep time
5 minutes
Cook time
45 minutes
Ingedients
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900g cherry tomatoes
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2 tbsp olive oil
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2 tbsp Willy’s Balsamic Apple Cider Vinegar
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1 bulb garlic
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Salt and pepper
Method
Preheat oven to 180°C.
Wash and dry tomatoes, then place in an ovenproof dish.
Drizzle with olive oil and Willy’s Balsamic.
Season generously with salt and pepper.
Slice garlic bulb in half and add to the dish. Toss to coat.
Roast for 45 minutes until the tomatoes start to break down.
Once cool enough to handle, squeeze the roasted garlic cloves into the tomatoes. Gently mash and stir.
Serve with torn focaccia and enjoy.
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