INGREDIENTS
2 lbs. tomatoes cherry tomatoes, halved (about 6 cups chopped tomatoes)
1/4 cup Buona Cucina EVOO
1 Tablespoon maple syrup
1/2 teaspoon sea salt
3/4 cup diced cucumber
1/2 cup feta, cut or crumbled into small chunks
1/4 cup red onion, chopped
2 Tablespoons Buona Cucina Organic White Balsamic Vinegar I used Cucumber White Balsamic Vinegar
1 Tablespoon fresh basil, finely chopped
sea salt and pepper, to taste
INSTRUCTIONS
Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
Cut tomatoes in half and place 1 pound in a bowl, set aside
Gently toss the other pound of tomatoes in a bowl with the olive oil, maple syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
Gently toss roasted tomatoes, fresh tomatoes, cucumber, feta cheese, onion, vinegar, and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.
Recipe by Brittany Mullins
