Seasonal cooking: Blistered maple-balsamic-marinated tomatoes

If your garden is producing more tomatoes than you can handle, take note. Fresh, juicy tomatoes are marinated in a maple-balsamic mixture and then grilled or baked for maximum flavor.

Summer produces lots and lots of fresh fruits and vegetables, one of my favorites being tomatoes. While I certainly love raw, fresh tomatoes, I also enjoy experimenting with their flavor and creating fun recipes using them. In this blistered tomato recipe, I used cherry tomatoes that I halved and marinated to infuse them with lots of flavor. I decided to roast the tomatoes, which really brings out their sugary sweetness, making them super tasty in green salads, on top of pizzas, in pasta dishes or even in sandwiches.

1. Blistered maple-balsamic-marinated tomatoes recipe

Serves 8

Ingredients:

• 2 pints cherry tomatoes, halved
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup pure maple syrup
• 2 garlic cloves
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste

Directions:

1. Into a blender or food processor, add all the ingredients except for the tomatoes.
2. Blend on high until the mixture is smooth and the garlic is very finely chopped.
3. Into a large bowl, place the tomatoes, and pour the balsamic mixture over the top. Lightly toss the tomatoes to evenly coat them.
4. Cover, and refrigerate for several hours for best flavor.
5. Arrange the tomatoes in a single layer in a large casserole dish, and bake for 45 minutes to 1 hour.
6. Store the tomatoes in the refrigerator for up to 1 week.

2. Blistered maple-balsamic tomato salad recipe

Serves 4

Ingredients:

• 4 cups fresh organic greens
• 1 cup blistered maple-balsamic tomatoes
• 1/4 cup balsamic salad dressing
• 1/4 cup thinly sliced red onions
• 1/2 cup fresh mozzarella cheese, sliced or diced
• 2 tablespoons pine nuts
• Croutons for garnish (optional)

Directions:

1. In a large bowl, combine the greens, tomatoes and red onions. Drizzle in the salad dressing, and toss very well to evenly coat the ingredients.
2. Divide the salad among 4 serving plates, and garnish each salad with fresh mozzarella cheese, pine nuts and croutons. Serve immediately.

3. Blistered maple-balsamic tomatoes and ricotta toast recipe

Yields 8

Ingredients:

• 1 loaf fresh French or Italian bread
• Olive oil
• 1 cup fresh ricotta cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• 1-1/2 cups blistered maple-balsamic tomatoes
• 1 handful fresh basil, julienned or finely chopped
• Balsamic reduction for garnish (optional)

Directions:

1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
2. Using a bread knife, slice the bread into 8 thick slices. Drizzle the tops of the sliced bread with olive oil, and arrange them in a single layer on the baking sheet.
3. Bake for 6 to 8 minutes or until the bread is slightly toasted.
4. In a small bowl, combine the ricotta cheese, garlic powder and Italian herbs, and season with salt and pepper, mixing well.
5. Divide the mixture among the slices of bread, and top with blistered tomatoes, fresh basil and a drizzle of balsamic reduction. Best served immediately.

More balsamic and tomato recipes

Caprese salad with brown sugar balsamic dressing
Balsamic strawberry and goat cheese flatbread
Caprese tart with herbed ricotta and balsamic reduction