Just made the most delicious flatbread pizza tonight, with freshly roasted tomatoes and onions.
I am obsessed with roasted plum tomatoes! Normally, roma plum tomatoes are dull and flavorless if eaten raw. But when they finish roasting, the flavor is intense! The only problem is, it’s best to cook them low and slow, so you need at least an hour or more of roasting time.
I roasted this batch for a total of about 3 hours @ 250° but you can reduce the cooking time if you increase the temp.
I found an interesting recipe in the Barefoot Contessa Back to Basics book (borrowed from the library) for Roasted Tomatoes with Basil – here’s a similar recipe from her, sans the basil leaves.
I adjusted the recipe for my needs, but I was really intrigued by the addition of balsamic vinegar. I normally don’t cook with vinegar, but I see it in so many recipes, I was inspired to try it. It really adds a layer of flavor to the dish, without a strong vinegar taste. Don’t be afraid to try it!
First, here’s my recipe for the tomatoes. After, you’ll find my easy flatbread pizza recipe using the roasted tomatoes.
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